Cajun Gumbo With Smoked Sausage

Photo: flickr user foooooey

Ingredients

2 cups chopped onions

1 1/2 cups chopped bell pepper

1 cup chopped celery

3/4 cup vegetable oil

3/4 cup flour

1 tablespoon minced garlic

5 1/2 cups beef stock (or water)

1 pound smoked pork sausage

1 1/2 lbs. peeled med. shrimp

1 pound chicken, cut up in bite size pieces

2 1/2 cups hot cooked rice

2 whole bay leaves

2 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon ground red pepper, preferably cayenne

1/2 teaspoon black pepper

1/2 teaspoon dried thyme leaves

1/4 teaspoon dried oregano leaves

Preparation

Combine onions, peppers and celery in medium bowl. Set aside.

In small bowl, combine the seven seasoning mix ingredients. Mix well and set aside.

Heat oil in large skillet over high heat until it begins to smoke, about 5 minutes. Gradually add flour, whisking constantly with a long handled, metal whisk. Continue cooking, whisking constantly until roux is dark red brown, about 2 to 4 minutes, being careful not to scorch. Immediately add half of vegetables and stir well. Switch to spoon. Stir, cook 1 minute, add remaining vegetables. Stir, cook 2 minutes. Stir in

Meanwhile, place stock in 5 1/2 quart saucepan or roaster. Boil. Add roux mixture by spoonfuls, stirring until dissolved between each addition. Bring mixture to boil. Add sausage and boil for 15 minutes, stirring occasionally. Reduce heat and simmer for 10 minutes. Add shrimp and chicken. Return to boil over high heat, stirring occasionally. Remove from heat. Skim any oil from surface.