| | Directions | | For roux, in a 3-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly for 8 to 10 minutes more or until the roux is dark reddish brown. Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 cup water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through. To serve, ladle gumbo into bowls with rice. If desired, top each serving with sliced green onion and pass bottled hot pepper sauce. Makes 6 main-dish servings. |
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| Ingredients | | - |  | 1/3 cup all-purpose flour |
| - | | 1/3 cup cooking oil |
| - | | 1/2 cup Chopped onion (1 medium) |
| - | | 1/2 cup chopped green or red sweet pepper (1 small) |
| - | | 1/2 cup sliced celery (I stalk) |
| - | | 3 cloves garlic, minced |
| - | | 1 1/2 teaspoons Cajun seasoning |
| - | | 1 can beef broth (14 ounce can) |
| - | | 1 package frozen cut okra or fresh (10 ounce package) |
| - | | 1 1/2 cups chopped cooked chicken |
| - | | 8 ounces cooked smoked sausage links, sliced |
| - | | 1 pound peeled shrimp |
| - | | 3 cups hot cooked long grain or brown rice |
| - | | Salt and pepper to taste |
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