1/4 cup flour
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clover garlic, minced
1 large link of sausage, sliced
1 can (14 1/2 ounce) diced tomatoes
1 can of chicken broth
1 package of frozen okra, thawed, sliced
1/4 tsp salt
1/4 tsp black pepper
1/2 pound cleaned medium shrimp
1 cup of rice (which cooks into about three cups of cooked rice)
MELT butter in large skillet on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery, garlic; cook 2 or 3 minutes or until crisp-tender, stirring occasionally.
ADD sausage, tomatoes, broth and okra. Stir until well blended. Season with salt & black pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.
STIR in shrimp; cook 5 minutes or until shrimp are opaque, stirring frequently.
I mix the gumbo completely with the rice, but some spoon it on top of the rice. Personal preference, really. I also dust the top with gumbo filé which adds a nice touch.
tex
