My Gumbo

• 1 cup all purpose flour
• 1 cup chopped celery
• 1 cup vegetable oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 tablespoon cayenne pepper
• 2 fresh jalapenos deveined, seeded, and chopped
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 3 bay leaves
• 3 links kountry boys pico de gallo sausages (about 16 ounces), thinly sliced
• 2 quarts canned low-salt chicken broth or vegetable broth
• 1 tablespoons Creole, Cajun, or Old Bay seasoning
• 2 lbs. uncooked large 21-30 shrimp, peeled, deveined

1. Sprinkle flour over bottom of heavy large pot add oil. Stir mixture constantly over medium-low heat until roux turns mahogany brown (do not allow to burn), about one hour.
2. Add onion celery,and bell pepper and saute until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add cayenne and jalapenos. Add sausages and saute until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 45 minutes to blend flavors, stirring frequently.
3. Add shrimp a simmer on lowest level for 10 minutes

flour, celery, vegetable oil, onion, green bell pepper, cayenne pepper, fresh jalapenos, garlic, thyme, bay leaves, kountry boys, chicken broth, cajun, shrimp

Taken from www.epicurious.com/recipes/member/views/my-gumbo-50157940 (may not work)