Sausage and Shrimp Gumbo

Ingredients

For the Roux

• ¼ cup neutral oil (vegetable, sunflower, avocado or other)  
• 1/3 cup  all-purpose flour 

For the Gumbo

• 1 lb fresh Italian sausage meat (or sausages, casings removed) 
• 1 medium onion, diced 
• 2 stalks celery, diced  
• 1 green pepper, seeded & diced 
• 3 cloves garlic, minced  
• 1 jalapeno, seeded and minced  
• 2 tsp dried oregano  
• 5 cups chicken stock 
• 1 cup diced fresh tomato (or 1 cup tinned)  
• Pinch celery salt 
• 1 ½ cups fresh or frozen okra, stemmed and chopped  
• 1 lb frozen & thawed raw shrimp, peeled and de-veined and tails removed  
• salt & pepper 
• 4 cups cooked long-grain rice

Directions

1. For the roux, stir oil and flour in a small saucepot over medium heat.  Stirring almost constantly with a wooden spoon, cook roux until it turns a rich caramel colour (it will have the texture or peanut butter, but should be a touch darker), about 2 minutes.  If the roux seems to be browning at the bottom of the pan too quickly, reduce the heat.  Set aside. 
2. For the gumbo, cook the sausage meat in a large soup pot over medium heat (add a drizzle of oil to start, if needed). Add the onion, celery and pepper and sauté for 3 minutes.  Add the garlic, jalapeno and oregano, stirring for 1 minute.  Stir in the roux to coat the vegetables. Whisk in the chicken stock, then add the tomato and celery salt, and bring to a simmer.  Add the okra and simmer, partly covered until okra is tender, about 15 minutes.  Stir in the shrimp and cook just until they turn pink.  Season to taste and serve over rice in large bowls.