Sausage Gumbo



1 1/2 pounds smoked country-style link sausage

1/4 cup all-purpose flour

2 cloves garlic, crushed

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 cup chopped green bell pepper

1 (14 1/2 to 16 ounce) can tomatoes (2 cup)

2 cups chicken broth

2 teaspoons salt

1/8 teaspoon black pepper

1/4 teaspoon red pepper

1 (10 ounce) package frozen okra

1 teaspoon gumbo file

6 cups hot cooked rice



Place sausage in large skillet or Dutch oven. Add 1/4 cup water. Cover.

Simmer for 5 minutes. Drain off water. Continue to cook sausage about 10

minutes, turning to brown evenly. Remove sausage to absorbent paper, cool

and slice. Pour off sausage fat and return 3 tablespoons to skillet. Stir

in flour and cook until a deep brown. Add garlic, onions, celery and green

peppers. Cook until vegetables are tender. Add tomatoes, broth,

seasonings, okra and reserved sausage. Simmer, covered, for 25 to 30

minutes. Stir in gumbo file. Serve over hot, cooked rice.