1 lb Conecuh Smoked Sausage, diced 2 cans Veg-All2 cans whole kernel corn
32 oz. chicken broth1 - 1/2 T gumbo file`
(pronounced FEE-lay)1 package okra (optional)1 can whole stewed tomatoes1 small onion, diced1 green bell pepper, diced1/2 tsp. chopped garlic1 Tbsp. Cajun Seasoning1 Tbsp. Worcestershire SauceSalt 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.