Shrimp-Tasso-Andouille Sausage Gumbo

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Southern Living


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1 pound andouille or smoked sausage

1 pound tasso or smoked ham

1 cup vegetable oil

1 cup all-purpose flour

4 medium onions, chopped

2 large green bell peppers, chopped

2 large celery ribs, chopped

4 large garlic cloves, minced

4 (32-oz.) boxes chicken broth

1 1/2 teaspoons dried thyme

1 teaspoon black pepper

1/2 teaspoon ground red pepper

4 pounds medium-size raw shrimp, peeled and, if desired, deveined

1/3 cup chopped fresh parsley

Hot cooked rice

Garnishes: sliced green onions, filé powder

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