1 pound smoked jalapeno sausage, sliced
1 onion, diced 1 pound okra, sliced (fresh or frozen)
1 green bell pepper, diced
2 stalks celery, sliced
4 cloves garlic, minced
Salt and pepper, to taste
1/2 cup butter
1/4 cup flour
2 bay leaves
2 sprigs rosemary
1 large can diced tomatoes, with liquid
1 quart chicken stock
1 Tablespoon file
1 teaspoon cayenne, optional
1 pound shrimp, peeled and deveined
Rice, for serving
Brown sausage over medium heat for 5 to 7 minutes. Remove from pan.
Saute onion, bell pepper, celery, garlic and okra (if using fresh) in sausage fat until soft, about 10 minutes. Season with salt and pepper. Remove from pan.
In the same pot the vegetables were sauteed in, melt butter, and sprinkle in flour. Whisking constantly, cook this mixture, the "roux", until brick red, about 15 minutes.
Add sausage and sauteed vegetables back into pan with stock and canned tomatoes.
Add bay leaves, rosemary, file and cayenne.
Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes.
If using frozen okra, add it to the pot. Add shrimp, and cook on low heat for 20-30 minutes, or until shrimp is cooked.
Remove rosemary sprigs and bay leaves.
Serve gumbo over rice.