Shrimp and Sausage Gumbo

Preparation

1. In a medium heavy saucepan, combine 1/2 cup vegetable oil and flour and whisk to combine. Over medium heat, stirring almost constantly, until the mixture (called a roux) to a beautiful brown amber color, about 15 minutes. Remove from heat.

2. In a large oven or soup pot, heat the Netherlands, remaining 2 tablespoons vegetable oil until they shine. Add the peppers, onion, celery, garlic and cayenne pepper. Season Season the vegetables with salt and pepper and cook over fairly high heat until tender, about 5 minutes.

3. Stir the roux and mix the vegetables, stirring well. Cook, stirring often, for 5 minutes. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the chicken broth, Worcestershire sauce, oregano and 2 tablespoons parsley and simmer for 10 minutes.

4. Add the okra, reduce heat and simmer until the okra is tender, about 15 minutes.

5. Add the shrimp and shallots in a pan, season lightly with salt and cook and stir until shrimp are opaque and cooked through, about 2 minutes. Remove the pan from the heat and adjust seasonings. Let stand for 10 minutes gumbo.

6. Pour are the gumbo bowls, pour 1/2 cup of rice in the center of each serving, if desired, sprinkle with the remaining parsley. Serve with a side file power that can sprinkle lightly to his lot everyone. When shaken in the gumbo, it's a bit thick.

Recipe Notes

• A roux is not difficult to do, but it will take some time. No need to be stirred for about 20 minutes to get to the rich, brown amber - but the flavor is added to the gumbo is worth every minute.
• Be sure to use a heavy pot to prevent the roux burning.
• Dust file made from sassafras leaves. Do not cook okra with file powder in it, as it has become stingy. Serve sprinkled on their individual portions on the table of the guests. File Search powder specialty food market or large supermarkets.