1 medium onion, chopped
1 medium green bell pepper, chopped
1/2 c. thinly sliced celery (include leaves)
2 tsp. fresh, crushed garlic
4 oz. turkey sausage, diced
3/4 lb. cleaned, raw shrimp
1 c. tomato sauce or stewed tomatoes
1/2 c. chicken broth
1 bay leaf
1 tsp. Cajun or Creole seasoning to taste
1 c. frozen kernel corn
1 c. frozen cut okra

Combine onion, bell pepper, celery, garlic, sausage, tomato sauce, broth, bay leaf and Cajun or Creole seasoning in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.

Add corn and okra to sausage mixture. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes, or until okra is barely tender. Add shrimp to the gumbo, cover and simmer for 5 additional minutes, or until the shrimp turn pink.

Serve hot, with brown rice (or white), if desired.