Midwest Gumbo Recipe

• 1/4 c. vegetable oil
• 1/4 c. all-purpose flour
• 1 med. onion, minced
• 2 celery stalks, minced
• 1/2 lg. green bell pepper, minced
• 1/4 c. chopped parsley
• 2 garlic cloves, chopped
• 1 pound cooked med. shrimp, shelled
• 3 1/2 c. (2 cans) chicken stock
• 3/4 pound spicy sausage, cut into 1/2 inch rounds
• 1 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce
• 1/4 c. catsup
• 1 lg. tomato, minced
• 1/4 teaspoon warm pepper sauce
• 1 teaspoon salt
• 1 teaspoon thyme
• 1/2 teaspoon dry red pepper flakes
• 2 bay leaves
• 2 c. coarsely minced cooked chicken
• 2 c. zucchini, peeled and diced in 1/2 inch cubes
• 1/4 c. light brown sugar
• Freshly cooked white rice

1. Saute/fry sausage quickly on both sides.
2. Heat oil in large pot over very low heat.
3. Gradually add in flour and stir with wooden spoon till roux is nicely browned, about 15 to 20 min.
4. Increase heat to medium.
5. Add in onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 min till vegetables are softened.
6. Add in chicken stock, sausage, Worcestershire sauce, catsup, tomato, warm sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hrs.
7. (Can be prepared a day ahead, and refrigerated.
8. Bring to simmer before continuing.)
9. Increase heat to moderate.
10. Add in zucchini.
11. Cook 5 min.
12. Add in shrimp and chicken to gumbo and cook about 5 min, stirring often till zucchini is just tender.
13. Stir in brown sugar and lemon juice.
14. To serve, spoon rice into bowls, ladle gumbo over.
15. Serves 6 to 8.

vegetable oil, allpurpose, onion, celery stalks, green bell pepper, parsley, garlic, shrimp, chicken, sausage, lemon juice, worcestershire sauce, catsup, tomato, warm pepper, salt, thyme, red pepper, bay leaves, chicken, zucchini, light brown sugar, freshly cooked white rice

Taken from cookeatshare.com/recipes/midwest-gumbo-54378 (may not work)