I love gumbo. I used to eat two platesful when the cafeteria at my college would serve it! Since I graduated last December I haven't had my beloved gumbo, so I knew I had to make it soon.
This recipe is adapted from a Better Homes and Garden Cookbook that my mother gave me when I first left for college. In my opinion the only thing that would have made it better was the addition of shrimp.
1/3 cup all purpouse flour
1/3 cup cooking oil
3 cups water
12 oz smoked sausage links, sliced
2 cups frozen okra
1 cup chopped onion
1 cup chpped green pepper
1 stalk chopped celery
4 cloves minced garlic
salt and pepper
1/4 tsp ground red pepper
3 cups hot cooked jasmine rice
1. Make a roux by stiring together flour and oil until smooth in a mde saucepan. Cook over med-high heat for 5 minutes, stirring constantly. Reduce heat to med and cook 15 more minutes or until a darkred-brown. Cool
2. Placce water in a crockpot, stir in roux, sausage, vegetables and seasoning.
3. Cook in low heat for about 7 hours. Serve over hot rice