Hearty Oyster Gumbo
8 ounces andouille sausage, sliced
2 tablespoons olive oil
1 small yellow onion, diced
1 small celery stalk, diced
1 large red bell pepper, diced
1 clove garlic, minced
1 (16-ounce) can diced tomatoes
1 (8-ounce) bottle clam juice
1 tablespoon TABASCO® brand Original Red Sauce
1 teaspoon salt
2 cups fresh or frozen sliced okra
16 ounces fresh or canned shucked oysters, drained
2 cups cooked white rice
Cook sausage slices in 5-quart saucepan over medium-high heat until lightly browned on all sides, about 5 to 8 minutes, stirring frequently. Remove sausages to bowl. Add oil to saucepan. Cook onion, celery, red bell pepper and garlic over medium heat, about 5 minutes or until tender-crisp.
Add diced tomatoes, clam juice, TABASCO® Sauce, salt, okra and cooked sausages to saucepan. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in oysters; cover and simmer 5 minutes longer, stirring occasionally.
Serve with cooked rice.
Makes 6 servings.