1 1/2 lbs. smoked country style link sausage
1/4 c. flour
2 cloves garlic, crushed
1 1/2 c. chopped onions
1 1/2 c. chopped celery
1 c. chopped green pepper
1 can (2 c.) tomatoes
2 c. chicken broth
2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. red pepper
1 (10 oz.) pkg. frozen okra, or fresh
1 tsp. gumbo file (opt.)
6 c. hot, cooked rice

Place sausage in large skillet or Dutch oven. Add 1/4 cup water. Cover, simmer 5 minutes. Drain off water. Continue to cook sausage about 10 minutes, turning to brown evenly. Remove sausage to absorbent paper, cool and slice. Pour off sausage fat and return 3 tablespoons to skillet. Stir in flour and cook until deep brown. Add garlic, onions, celery and green peppers. Cook until vegetables are tender. Add tomatoes, broth, seasonings, okra and reserved sausage. Simmer, covered, 25 to 30 minutes. Stir in gumbo file. Serve over beds of fluffy rice. Makes 8 servings.