Swamp Gumbo!

This is A recipe I kinda yanked outta my head and to my absolute shock, It was amazing! Or should I say the bees knees. One of the first recipes I created which also started my love of cooking :) I got the idea from The Princess And The Frog When frog Tiana makes gumbo (the swamp gumbo made from okra and mushrooms and pumpkin)while mine doesn't have pumpkin, (it can certainly be added though), it has a variety of other things. Also perfect for those who, like me, are allergic to shellfish. :) Enjoy! You can also make a vegetarian version by taking out the Polish sausage. :) This makes enough for 9 people... with leftovers :)

Ingredients
Vegetable oil  
3/4 cup all-purpose flour 
1 medium onion, chopped
1/2 green bell pepper, chopped
2 quarts hot water or half water half chicken stock
3 garlic cloves, minced 
2 bay leaves 
1 pound Polish Sausage, cut into 1/4-inch-thick slices
6 0z tomato paste
2 pints grape tomatoes (whole )
2 teaspoons Creole seasoning 
1/2 teaspoon dried thyme  
2T sweet basil dried
4 green onions, sliced
1 package of Portabella mushrooms sliced 
2 bags of frozen Okra or less if desired
Tabasco sauce to taste (optional)
chili powder to taste (optional)
salt and pepper- to taste

Preparation

1. Add enough oil to drippings in The pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is brown colored.
2. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add garlic, tomatoes, and okra and tomato paste. Reduce heat to low, and simmer, stirring occasionally, 1 hour.
3. Add sausage and mushrooms to gumbo; cook 30 minutes. Stir in green onions; simmer for 30 more minutes.
4. Remove and discard bay leaves.
5. Remove gumbo from heat. Serve over hot cooked rice. Garnish with scallions, if desired.
6. Also add some of salt, pepper, Tabasco sauce and chili  powder and your gumbo is complete          Here are some pictures! Sorry not a great photographer but here goes...
   
   
   
   
   
   
   
   
   

   

   Finished and served with Jasmine Rice! Excellent!