SHRIMP & SAUSAGE GUMBO

National Gumbo day is October 12 but don't wait, enjoy now.

Gumbo the prefect winter warm up meal. The word gumbo means okra, the fruit pod of the mallow plant believed to originate in Africa. As a soup or stew gumbo can be thickened through three methods or a combination of the three, with okra, with a roux or with file' powder (ground sassafras leaves).

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Chef K seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 pounds of pealed shrimp
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
File powder to taste

Cooked white rice (converted style)

Brown the sausage, pour off fat.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color or milk chocolate for a Cajun-style roux.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add shrimp in for the last 10 minutes of cooking so that you don't over cook it.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a crispy French bread.

YIELD: About 12 entree sized servings.