Recipe: Conecuh Sausage Vegetable Gumbo

1 lb Conecuh Smoked Sausage, diced 
2 cans Veg-All
2 cans whole kernel corn
32 oz. chicken broth
1  - 1/2 T gumbo file` (pronounced FEE-lay)
1 package okra (optional)
1 can whole stewed tomatoes
1 small onion, diced
1 green bell pepper, diced
1/2 tsp. chopped garlic
1 Tbsp. Cajun Seasoning
1 Tbsp. Worcestershire Sauce
Salt and pepper to taste

Our dictionary defines gumbo as a Southern-style stew that can feature anything from fish to meat. Of course, we think it’s an ideal way to serve our smoked sausage.

In a skillet, brown diced Conecuh Sausage on medium heat, remove and drain on paper towels.  Saute’ onion and bell pepper until soft, then add garlic and continue cooking for one minute.  Remove from skillet and add to a large pot.  Drain liquid from Veg-All and corn, but not from tomatoes. Add everthing to the large pot, stir, bring to boil, then reduce to simmer. Add the gumbo file` after 5 minutes. Simmer at least 30 minutes and add more seasoning if desired.  Serve with rice.