Prawn and Sausage Gumbo

Ingredients

• Cooked rice - 4 cups
• Green onions - 4, chopped
• Prawns - 1 pound, peeled and deveined
• Hot sauce - 1 tablespoon
• Worcestershire sauce - 2 tablespoons
• Bay leaves - 2
• Canned diced tomatoes - 1 can (14.5 ounces)
• Chicken broth - 4 cups
• All - purpose flour - 1/4 cup
• Cajun seasoning - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Green bell pepper - 1, diced
• Onion - 1 large, diced
• Andouille sausage - 12 ounces, sliced
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
3. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Sprinkle the Cajun seasoning and flour over the vegetables. Stir well to coat.
5. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
6. Add the canned diced tomatoes, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a simmer.
7. Reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.
8. Add the prawns and cooked sausage to the pot. Cook for an additional 5 minutes, or until the prawns are cooked through.
9. Remove the bay leaves from the gumbo.
10. Serve the gumbo over cooked rice, garnished with chopped green onions.