This is possibly the best Cajun comfort food there is!
1 pound sliced andouille sausage or other smoked sausage
2 to 3 teaspoons vegetable oil
6 cups chicken broth
2 (14.5 ounce) cans tomatoes, diced
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
2 teaspoons vegetable oil
1 1/2 cups fresh or frozen thawed okra slices
1 teaspoon Creole or Cajun seasoning
1 bay leaf
1 pound medium shrimp
salt and pepper, to taste
hot boiled rice
chopped fresh parsley or sliced green onions for garnish (optional)
In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of
vegetable oil; remove sausage to a plate and set aside.
In a large kettle or Dutch oven, combine the chicken broth and tomatoes.
Put over medium heat to bring to a simmer.
Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup
of oil and the flour. Cook, whisking constantly, until the mixture is medium
to deep brown. Don't let the mixture burn.
To the skillet, add the chopped onion, celery, and bell pepper; cook, stirring
constantly with a spoon, until vegetables are softened. Stir the vegetable mixture
into the simmering tomato and broth mixture.
Put the skillet back on the heat and add 2 more teaspoons of oil; reduce
to medium heat. Add the okra and cook, stirring, until lightly browned and not
Add the okra to the simmering pot along with the Creole or Cajun seasoning,
the bay leaf, and cooked sausage. Cover and cook, stirring occasionally, over
medium-low heat for 1 hour.
Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked
Taste and add salt and pepper to taste.
Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle
with chopped fresh parsley or green onions, if desired.