Seasoned Sausages
Where You Can Have A Healthier Sausage
Ingredients:
1 pound Andouille sausage, precooked and sliced
2 to 3 teaspoons vegetable oil
6 cups chicken broth
2 cans (14.5 ounces each) tomatoes, diced
1/2 cup Canola oil or olive oil
1/2 cup flour
1 large onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
Directions:
In a large kettle or Dutch oven, combine the chicken broth and tomatoes. Put over medium heat.
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. Add the chopped onion, celery, and pepper and cook, stirring
constantly with a spoon, until vegetables are softened. Stir the vegetable mixture into the simmering broth
mixture.
Put the skillet back on the heat and add 2 teaspoons of oil; reduce to medium. Add the okra and cook,
stirring, until lightly browned. Add the okra to the pot with the Creole or Cajun seasoning, 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 hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.
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