Shrimp and Sausage Gumbo
2 strips bacon, diced
1 pound smoked jalapeno sausage, sliced into large chunks
1 onion, diced
1 pound okra, sliced
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 pound shrimp, peeled and deveined
1 Tablespoon file
1 teaspoon cayenne
Brown bacon and sausage over medium heat for 5 to 7 minutes. Remove from pan.
Saute onion, okra, bell pepper, celery and garlic in bacon and sausage fat until soft, about 10 minutes. Season with salt and pepper. Remove from pan.
Melt butter, and sprinkle in flour. Whisking constantly, cook this mixture, the "roux", until brick red, about 15 minutes.
Add bacon, sausage and sauteed vegetables back into pan with stock and canned tomatoes. Add bay leaves and rosemary. Cover and bring to a boil. Cook for 15 minutes.
Reduce heat to a simmer.
Toss shrimp with file and cayenne. Add to stew, and cook on low heat for 45 minutes.
Remove rosemary sprigs and bay leaves.
Serve gumbo over rice.