Bayou Gumbo

Bayou Gumbo 3 TBSP All-purpose Flour 3 TBSP Vegetable oil 1/2 lb smoked sausage, sliced 1/2 inch thick 2 c. frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 tsp cayenne pepper (more to taste. I use 1/2 tsp) 2 lbs frozen cooked, peeled and de-veined medium shrimp, tales removed 3 bay leaves 2 quarts of chicken broth 1 tsp Tabasco sauce 1 (14 oz) can diced tomatoes Stir together flour and oil in pan (dutch oven) over medium heat to make Roux. Cook, stirring constantly, for 5 minutes. Reduce heat and cook, stirring constantly, for about 10 minutes or until mixture turns reddish brown. Add the broth, small amount at first to stir in Roux so it doesn’t get lumpy. Add other ingredients except shrimp and okra. Cook an hour over low-med heat uncovered. Add shrimp and okra the last 15-20 minutes of cook time and cover pot. Serve over rice with additional Tabasco.