Smoked Sausage Gumbo

The Record’s “Recipe of the Week”:
Smoked Sausage Gumbo by Carolyn Forbis

3/4 lb. smoked sausage (beef, polish, or any variety)
1/3 cup salad oil
1/3 cup flour
4 stalks celery, finely chopped
2 carrots, finely chopped
2 medium onions, diced
3 cloves garlic, pressed or minced
2 qts. chicken broth (bouillon works okay)
1-3/4 cups lentil beans
1 T. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. cayenne pepper

Slice the sausage 1/4” thick. Brown it in a 5-6 qt. pan over medium heat. Drain. Add the oil to the drippings to make 1/3 cup fat. Add the flour. Stir until mixture is red-brown (about 8-10 minutes). Add celery, garlic, carrots, onions. Cook until vegetables soften (about 3 minutes) stirring to prevent burning.

Add the sausage, broth, lentils, Worcestershire sauce, black pepper, and cayenne pepper. Bring to a boil over high heat, reduce to a simmer then cover.

Cook until lentils are soft when pressed, about 40 min. Serves 6-8. Better when made a day ahead - allows flavors to develop.