Seafood And Sausage Gumbo

• 1/2 c. vegetable oil
• 1/2 c. flour
• 4 stalks celery, chopped
• 2 onions, chopped
• 2 green bell peppers, chopped
• 2 bay leaves
• 1 tsp. salt
• 2 tsp. oregano
• 1/2 tsp. cayenne pepper
• 40 oz. clam juice
• 1 (28 oz.) can plum tomatoes, drained and chopped
• 1 lb. kielbasa, sliced in 1/4-inch rounds
• 1/2 lb. fresh or frozen okra, cut in 1/4-inch slices
• 2 lb. medium-size shrimp, peeled and deveined
• 4 c. cooked rice

1. Heat oil in a large Dutch oven over high heat until almost smoking.
2. Add flour and stir constantly until it is dark red-brown, about 8 minutes.
3. Immediately add celery, onions and green pepper and cook for 5 minutes, scraping the bottom of the pan often.
4. Mix in salt, oregano, bay leaves and cayenne pepper. Add clam juice and tomatoes; boil for 15 minutes.
5. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Add shrimp and cook only until just cooked through.
6. Mound 1/2 cup rice into bowl and ladle gumbo over.
7. Serves 8.

vegetable oil, flour, stalks celery, onions, green bell peppers, bay leaves, salt, oregano, cayenne pepper, clam juice, tomatoes, kielbasa, frozen okra, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819628 (may not work)