Shrimp Sausage Gumbo

• 3 lb. shrimp, peeled
• 1 1/2 lb. Eckrich sausage, cut in 1 inch pieces
• 2 medium bell peppers, chopped
• 2 medium onions, chopped
• 3 ribs celery, chopped
• 3 to 4 toes garlic, chopped
• 3 chicken bouillon cubes
• 3/4 c. flour
• 1/2 c. Crisco oil
• 1/2 tsp. salt
• 1 Tbsp. Zatarain's crab boil
• 2 bay leaves

1. Put salt and crab boil on shrimp; stir and set aside.
2. In Crisco over medium heat, cook vegetables until crisp-tender; drain. Return oil to pan and heat until moisture is removed.
3. Brown flour in oil adding bouillon cubes.
4. Return vegetables to flour mixture; add sausage and few of the shrimp.
5. Heat through, stirring constantly.
6. Pour into stew pot; add 2 quarts water and bay leaves. Heat to boil; reduce heat and simmer 30 minutes.
7. Add shrimp and cook 10 to 12 more minutes.
8. Add salt to taste.
9. Serve over rice.

shrimp, sausage, bell peppers, onions, celery, toes garlic, chicken, flour, crisco oil, salt, boil, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904165 (may not work)