Sausage with Seafood Gumbo Recipe

Sausage and Seafood Gumbo Recipe by: Paula Deen
Ingredients: Make 10 to 12 serving
1 ½ cups all purpose flour
1 ½ cups vegetable oil
2 (1 pound) packages smoked andouille sausage, sliced ¼ inch thick
2 cups chopped onion
2 cups chopped green bell pepper
1 cup chopped celery
1 tablespoon minced garlic
3 (32 ounce) containedrs low sodium chicken broth
2 (14.5 ounce) can fire roasted diced tomatoes
5 sprigs fresh thyme
3 bay leaves
3 cups uncooked long grain white rice
1 ½ pounds grouper fillets, cut into 1 inch pieces
1 ½ pounds peeled and deveined medium size fresh shrimp
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
Garnish: sliced green onion

Procedures:

• In a large Dutch oven, combine flour and oil over medium heat. Cook, whisking constantly, for 15 to 20 minutes or until mixture turns caramel colored. Add sausage and next 4 ingredients, and cook, stirring constantly, for 5 minutes. Add broth and next 3 ingredients. Bring to a boil over medium high heat; reduce heat, and simmer, stirring occasionally, for 2 hours.
• Prepare rice accourding to package directions, and keep warm. Add grouper and shrimp to pan; cook for 3 to 4 minutes or until shrimp are pink and firm stir in parsley and pepper. Serve with hot cooked rice. Garnish with sliced green onion, if desired. End.