SHRIMP-and-SAUSAGE GUMBO with SPINACH

Makes 3 quarts
Prep: 30 min. Cook: 1 ½ hours
1 (16 oz.) pkg. andouille or smoked sausage, cut into ½ in. slices
2 c. chopped onions
1 ½ c. chopped green bell pepper
2 large garlic cloves, minced
2 Tbsp. vegetable oil
½ c. flour
½ c. vegetable oil
2 (14.5 oz) cans chicken broth
2 (14.5 oz) cans diced tomatoes, undrained
1 (10 oz.) pkg. fresh spinach
1 Tbsp. dried thyme
1 tsp. salt
1 tsp. ground pepper
1 tsp. hot sauce
1 lb. unpeeled, medium sized fresh shrimp or chicken
Gumbo file
Hot cooked rice
* Sauté sausage and next three ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 7 minutes or until sausage is browned and vegetables are tender. Remove sausage mixture from pan, drain and set aside. Stir together flour and ½ c. oil in pan. Cook over medium heat, stirring constantly, 20 minutes or until is a dark caramel color. Gradually stir in chicken broth, sausage mixture, and 2 cans diced tomatoes, spinach, 1 Tbsp. thyme, and next three ingredients, and bring to a boil. Cover; reduce heat, and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 25 minutes. Peel shrimp and devein, if desired. Add shrimp to gumbo; cook 5 minutes or until shrimp turn pink. Remove from heat. Stir in file if desired and serve over hot cooked rice.