Ingredients

• 1 , 14 ounce
• 0.25 cups cooking oil
• 0.25 cups flour
• 1 onion , chopped
• 1 green bell pepper , seeded, chopped
• 1 red bell pepper , seeded, chopped
• 1 cup chopped celery
• 1 cup frozen sliced okra
• 2 cloves garlic , chopped
• 2 teaspoons Cajun seasoning
• 2 cups chicken broth
• 0.5 teaspoons hot pepper sauce
• 0.5 teaspoons ground black pepper
• salt to taste
• 0.5 pounds large raw shrimp , peeled, deveined
• 3 cups hot cooked long-grain white rice

Instructions

1. 1 Cut sausage into 1/2-inch slices; set aside.
2. 2 Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
3. 3 Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
4. 4 Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
5. 5 Remove the lid and bring to a boil; add shrimp and cook until shrimp turn pink, about 3 minutes.
6. 6 Portion rice into bowls. Ladle gumbo over rice.

Nutrition per serving