Shrimp and Smoked Sausage Jambalaya

Ingredients

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• 1 (14 ounce) package Hillshire Farm Smoked Sausage
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• ¼ cup cooking oil
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• ¼ cup flour
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• 1 onion, chopped
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• 1 green bell pepper, seeded, chopped
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• 1 red bell pepper, seeded, chopped
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• 1 cup chopped celery
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• 1 cup frozen sliced okra
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• 2 cloves garlic, chopped
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• 2 teaspoons Cajun seasoning
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• 2 cups chicken broth
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• ½ teaspoon hot pepper sauce
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• ½ teaspoon ground black pepper
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• salt to taste
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• ½ pound large raw shrimp, peeled, deveined
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• 3 cups hot cooked long-grain white rice
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Instructions

1. 1
   Cut sausage into 1/2-inch slices; set aside.
2. 2
   Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
3. 3
   Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
4. 4
   Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
5. 5
   Remove the lid and bring to a boil; add shrimp and cook until shrimp turn pink, about 3 minutes.
6. 6
   Portion rice into bowls. Ladle gumbo over rice.Bibi