North Inlet White Gumbo

Soups, stews
1/3 cup vegetable oil
1 yellow onion, rough chopped
1 green bell pepper, diced
1 red bell pepper, diced
6 ounces smoked sausage, quartered and sliced
4 cloves garlic, chopped
1/2 stick butter, cubed
1/2 cup all-purpose flour
1 1/2 cups yellow squash, diced
1 1/2 cups zucchini
1 1/2 cups sweet white corn kernels
2 bay leaves
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
4 cups chicken stock
1/2 pound chopped okra
1 tablespoon hot sauce, plus additional for passing
Salt and pepper
1 pound peeled and deveined shrimp
1 pint shucked oysters (optional)
In a large, heavy saucepan, heat the oil over medium heat until hot but not smoking. Add the onion, bell peppers and smoked sausage and sauté until onion is translucent, 3-4 minutes. Add garlic and sauté two minutes more. Stir in cubed butter. When butter is fully melted, reduce heat to low and sprinkle in the flour, stirring occasionally until flour tans slightly, approximately 4-5 minutes.

Add zucchini, yellow squash, corn, bay leaves and dried spices. Stirring continuously, slowly add chicken stock. Raise the heat to medium and bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes. Add okra and simmer 10 minutes more.

Taste the gumbo and season to taste with salt, pepper and hot sauce. Just before serving, stir in shrimp and simmer until pink and cooked through, about 5 minutes. Stir in oysters, if using. As soon as the oysters’ edges curl, about one minute, ladle gumbo into warm bowls and serve with extra hot pepper sauce.