Cut sausage on the diagonal and brown in a little oil, remove to a plate.
Add:
1 diced onion, 3 stalks of diced celery, 1 bell pepper (Holy Trinity)
Saute in the sausage drippings and remove.
Add a little butter and about 1/2 cup of flour and brown over med. heat (careful not to burn rue) Keep is loose by adding more oil or butter.
Add slowly chicken or fish stock and wisk. I use shrimp shells for my fish stock. Add Old Bay seasoning to taste and hot sauce to taste.
Add about half of a package of frozen non-breaded okra,
2 14oz. cans of diced tomato and all of the Holy Trinity and sausage and simmer 20 minutes.
Add 1 lb. of peeled shrimp, 1 lb of diced sturdy fish and 1 package of fresh oysters (optional)
Serve over white rice and enjoy! Don’t forget a basket of crackers and hot sauce on the side.
This is classic gumbo, which I love. You can also use the same recipe but substitute diced chicken for the seafood (probably wouldn’t use the fish stock, however). Serve over rice...amazing!