New Years Day Sausage and Shrimp Gumbo

The first gumbo I made was likely from the old New York Times cookbook, or the Shrimp and Crab recipe from Cuisine Rapide. No question, the CR recipe is solid, and I've made it many, many times. However, it would never be mistaken for an authentic gumbo. It cheats on the roux, has too much tomato, and is far too fancy with it's pound of crab.

Here's my New Years Day 2008 variation: Sausage and Shrimp Gumbo

2 pounds pork and venison sausage, in 1/4" slices
-- alternately, use andouille or other specialy cured soft sausage combination
1/2 lb tasso, cubed
2 cups onion, chopped
1 1/2 cups celery, chopped
1 1/2 cups bell pepper, chopped
6 cloves garlic, chopped
1 pound fresh okra, trimmed and sliced
1 cup crushed tomato
6 cups stock - (from shrimp shells, celery, onion, peppercorn, bay leaf; or other stock).
2 bay leaves
1 tablespoon cayenne
3 tablespoons Worchestershire
S&P
2  pounds shrimp
1 lemon, sliced thin

1. Saute sausage in small amount of olive oil, in a dutch oven, until most of the slices are browned. Expect a frond to develop on bottom of pan. Remove sausage. Brown tasso and remove. Tasso substitue: pork shoulder.
2. Add vegetables except okra. Saute 5 minutes. Add okra and cook for 5 minutes.
3. Add stock, spices and reserved meats. Bring to boil. Reduce to simmer.
4. Add shrimp and lemon. Simmer 10-15 min.
5. If needed, mix 1.5 tablespoons cornstarch with water, add to gumbo to thicken. Remove lemons. Adjust.

Serve over rice. Toasted sourdough bread sounds appealing, as does a garlic bread - but this gumbo is so filling that bread is overkill and should be omitted.