Sausage & Shrimp Gumbo

• 1 pound andouille smoked sausage, cut crosswise into 1/4-inch slices (chorizo may be substituted)
• 2 tablespoons flour
• 1/2 cup chopped yellow onions
• 1/2 cup seeded and chopped green bell pepper
• 1 clove garlic, minced
• 2 cups chicken broth
• 2 cups sliced fresh okra or 1 (10-ounce) package frozen sliced okra, thawed
• 1/2 teaspoon salt, plus more to taste
• 1/8 teaspoon cayenne, plus more to taste
• 1/2 teaspoon Tabasco
• 2 bay leaves
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup thinly sliced green onions, green parts only
• Cooked long-grain white rice (optional).

1. 1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring frequently, until brown, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a bowl.
2. 2. In the same skillet, heat the remaining tablespoon of oil over medium heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers and garlic and cook, scraping the brown bits from the bottom, until soft, about 5 minutes. Stir in the broth and bring to a boil. Add the sausage, okra, salt, cayenne, Tabasco and bay leaves. Cover, reduce the heat to medium-low and simmer for 20 minutes.
3. 3. Reduce the heat to low, stir in the shrimp and green onions and simmer just until the shrimp turn pink, about 5 minutes. Remove the bay leaves and season to taste with more salt and cayenne. Serve in soup bowls, over hot rice if you choose. Serves 6 to 8.

sausage, flour, yellow onions, green bell pepper, clove garlic, chicken broth, fresh okra, salt, cayenne, tabasco, bay leaves, shrimp, green onions, white rice

Taken from www.epicurious.com/recipes/member/views/sausage-shrimp-gumbo-50021257 (may not work)