Instructions: Cook sausage (cut into 1/4-inch slices) in large heavy saucepan over medium-high heat 4 to 5 minutes or until brown. Remove sausage; set aside. Drain fat.

Combine oil and flour in 2-cup glass measure. Microwave on HIGH 6 to 9 minutes; stirring after 5 minutes with small wire whisk. Continue to cook at 30-second intervals, stirring after each interval until roux is dark red-brown.

Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano. Cook, stirring, 3 to 4 minutes, or until vegetables are tender. Add broth and bay leaf; bring to a boil. Add reserved sausage; reduce heat and simmer 30 minutes.

For those watching their fat intake, prepare gumbo and cool. The fat will rise to the top and may be skimmed off with a spoon.

Reheat, if necessary. Add shrimp, simmer 10 minutes. Remove bay leaf. Spoon gumbo into serving bowls; top each with 1/2 cup rice.

This recipe yields 8 servings.

Comments: This is one of those recipes that taste even better the next day. If you really want to impress your guests, serve your gumbo in hollowed out bread bowls. Saves clean-up time too!

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