Karen's Gumbo

My neighbor Karen got this recipe from a friend of hers, but in our house, it's "Karen's Gumbo." My husband and I both like it even though we don't usually like shrimp. It's easy and yummy! (For a chicken and sausage variation straight from Cajun country, check out my friend Bridgette's recipe here.)

• 1 1/4 pounds unpeeled, large fresh shrimp
  
• 1 pound smoked sausage, browned
  
• 1/4 cup vegetable oil
  
• 1/4 cup flour
  
• 1 medium onion, chopped
  
• 1 medium green bell pepper, chopped
  
• 32 ounces chicken broth
  
• 3 garlic cloves, minced
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• 1/4-1/2 teaspoon red pepper
  
• 4 green onions, chopped
  
• 1-2 teaspoons file powder (optional)
  
• hot cooked rice
  
• crusty bread (like Cuban Bread)
  

1. Peel and devein shrimp; set aside.
   
2. Make roux with oil and flour in Dutch oven over medium heat until dark (about 12 minutes).
   
3. Reduce heat to low; add onion and bell pepper and saute 5 minutes or until tender.
   
4. Add broth gradually, stirring until blended. Stir in garlic, salt, and peppers; cover and simmer, stirring occasionally, 30 minutes.
   
5. Add shrimp and sausage and green onions; cook, covered, 10 minutes or just until shrimp turn pink.
   
6. Remove from heat and stir in file powder if using. Let stand 10 minutes before serving. Serve over rice with crusty bread.