Let’s make Sausage and Shrimp Gumbo 1 cup flour 1/2 cup oil 6 stalks of celery 1 green bell pepper 1 white onion 1 tablespoon of minced garlic 1/2 tsp of salt 1/2 tsp of cayenne pepper 1/2 tsp of Tony Chachere’s original creole seasoning Sausage Shrimp Hot water Rice Cracker Tabasco Preheat oven 375 degrees Add oil and flour in your Dutch oven and put in in the oven for a total of 2 hours siring every 30 mins. While you do that boil a pot of water and keep it warm Chop your veggies and cook your sausage at about 1.5 hours of the roux being in the oven. Once the roux has been cooking for 2 hours take it out and put on the stove top on medium heat. Add about a 1/3 cup of your hot water little by little stirring continuously. You don’t want the oil to separate or you will have to start over so stir baby stir! Keep adding water until you have about two cups in. Add your veggies stirring constantly. Add your spices and garlic stirring continuously. Add about 2-3 more cups of water stirring continuously and let it simmer so that your veggies are tender. Add more water to make it the consistency you want. Taste as you go so you don’t water down the flavor. Add your cooked sausage. Bring to a boil. Once boiling add your shrimp and boil for 2-3 mins. Serve with rice, crackers and Tabasco! LTKSeasonal LTKmomlife