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Source: Rice

Sausage Gumbo
A hearty dish that will satisfy any hunger.
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Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
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1 teaspoon Crisco® Vegetable Oil
1/2 cup unbleached flour
2 celery stalks, with leaves, chopped
2 medium green bell peppers, cored, seeded and chopped
1 medium onion, chopped
4 green onions, chopped
1 jalapeno, seeded and chopped
3 garlic cloves, minced
6 cups chicken broth
1 can peeled whole tomatoes, in juice
1/4 cup chopped fresh parsley
2 bay leaves
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 1/4 pounds sweet sausage, or hot Italian sausage or fresh chorizo sausage, cut in 1" pieces
1 1/2 cups long grain white rice
1 generous tablespoon File powder, or more as needed
chopped green onions, for garnish

In a 5 to 6 quart nonreactive Dutch oven or casserole, heat the oil over medium-high heat. Gradually whisk in the flour. Reduce the heat
to medium and cook, whisking consistantly, for 4 to 5 minutes; until the flour mixture, or roux turns light brown. Watch it closely and do not let it burn.

Add the celery, bell peppers, onion, green onions and jalapeno, stirring to coat the vegetables with roux. Cover and cook for 5 minutes, or until vegetables are softened. Stir in the garlic and cook for 1 minute longer. If necessary, add1 to 2 tablespoons of broth to the pan to keep the vegetables from sticking.

Add the tomatoes with their juice, the parsley, bay leaves, paprika, thyme, oregano and black pepper. Stir in all the chicken broth and bring to a boil, breaking apart the tomatoes with a wooden spoon. Reduce the heat to low, partially cover, and simmer for 1 hour. The gumbo can be made a day ahead to this point, and kept refrigerated. It should be gently reheated to a simmer before finishing the recipe.

Meanwhile, in a medium nonreactive skillet, cook the sausage over medium-high heat, turning several times, for 5 to 7 minutes, or until browned. Drain in a colander and set aside.

Cook the rice following the basic method for steamed rice or boilrd rice or according to the package directions. Cover rice to keep warm.

Stir the sausage into a simmering soup. Remove the pot from the heat and stir in the file powder until the soups consistancy resemles that of unbeaten egg whites. If desired, add more file for a thicker soup.

Spoon the hot rice into warm soup bowls. Ladle the gumbo over rice. Garnish with chopped green onions and serve immediately.

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