Sausage and Seafood Gumbo

I absolutely love to eat this dish any time of the year.  When I prepare this dish for my family I use extra okra because they LOVE the slipperiness which is great, because File, which is essential to this recipe is not easily available in most supermarkets, so by adding extra okra to the gumbo it will help to thicken the broth and get that slippery texture which is an essential part of the dish.  I serve this with plain white basmati or jasmine rice and a slices of fried plantain. For health conscious individuals, turkey kielbasa is a good option for this recipe.

INGREDIENTS

1 package of turkey kielbasa

1 lb medium shrimp peeled and deveined

¼ teaspoon paprika

¼ cup canola oil

¼ cup white flour

1 medium onion chopped

4 garlic cloves

1 green bell pepper chopped

1 cup chopped celery

1 cup sliced okra

1 14 oz can diced tomatoes

1 teaspoon old bay seasoning

1 teaspoon cajun seasoning

¼ teaspoon powdered clove

1½ cup organic chicken broth

1 tablespoon tabasco sauce

½ teaspoon black pepper

½ teaspoon kosher salt

DIRECTIONS

Slice Kielbasa about ½ thickness and set aside. Rinse, peel and devein shrimp, sprinkle with paprika and a little salt and set aside.

In a large Le Creuset pot over medium high heat, heat oil and add flour stirring constantly until well blended.  Reduce heat and stir continuously until the oil and flour reaches a dark walnut color, between 10-15 minutes.

Next, add all vegetables and garlic except diced tomatoes.  Cook until vegetables are tender. Add kielbasa and cook for a minute.  Add dry seasoning, chicken broth and diced tomatoes.  Cover and  bring to a boil.  Reduce heat and simmer for 15 minutes to allow those wonderful seasoning to meld together.   Add shrimp and cook until pinkish in color.  Stir in File Powder just before serving for more thickness.  

C’est voila!