Shrimp and Andouille Gumbo

Gumbo seemed like another great food to send over to Frances after the birth of her cute new baby girl. It travels really well and the brown rice is a great source of fiber.

Shrimp and Andouille Gumbo
¼ cup oil
¼ cup flour
1 large sweet onion, chopped
2 red peppers, seeded and chopped
4 ribs of celery, chopped
6 cloves garlic, minced
1 tablespoon Cajun seasoning
4 plum tomatoes, chopped
32 oz chicken broth
1 lb chicken andouille sausage, sliced
1 lb shrimp, shells removed
16 oz package frozen sliced okra
1 tablespoons gumbo file
salt and pepper
1 tablespoon chopped parsley
cooked long grain brown rice

In a large heavy pot, on medium low heat, stir together the oil and flour. Keep stirring over the low heat until the mixture turns a dark brown but does not burn. Add the onions, peppers, celery and garlic to the pot. Turn the heat up to medium high and cook, stirring, until the vegetables get soft and translucent. Add the seasoning and tomatoes and cook for another 5 minutes. Ass the chicken broth, and sausage, shrimp and okra. Cook the soup, stirring occasionally, until the shrimp is fully cooked. Add gumbo file and salt and pepper to taste and to thicken the soup. Before servicing, stir in the fresh parsley. Serve the gumbo with a nice mound of brown rice.