Shelly's Recipe

SMOKED SAUSAGE GUMBO

Category: Stews

3/4 lb smoked sausage, cut in half and sliced
1 cup long grain converted white rice
1 medium onion and green or red bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano and thyme
1/2 tsp hot pepper sauce, optional
1/8 tsp ground red pepper
1/4 cup flour
2 tbsp olive oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (14 1/2 oz) can chicken broth

Bring 2 cups water to a boil in a saucepan. Stir rice into water; reduce heat to low and cover. Simmer for 18 minutes or until liquid is absorbed. While rice is cooking, place sausage, vegetables and seasonings in a skillet and cook until vegetables are crisp-tender.

In a Dutch oven, sprinkle flour evenly over bottom and cook over high heat, without stirring for 3-4 minutes or until flour begins to brown. Reduce heat to medium and stir flour about 4 minutes or until evenly browned. Stir in oil until smooth. (The roux should be a chocolate brown). Pour vegetable mixture into pot and stir until coated with roux. Stir in tomatoes and broth; bring to a boil. Cover and simmer for 5 minutes. Serve gumbo over rice in individual bowls. NOTE: If gumbo thickens upon standing, stir in additional broth.