Ingredients

• 6 slices bacon, diced
• 1/2 lb Italian sausage, cut into 1/2-inch slices
• 1/2 lb smoked sausage, cut into 1/2-inch slices
• 1/2 cup flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 1 tablespoon creole seasoning
• 1 quart chicken stock
• 2 bay leaves
• 1 (24 ounce) Ragú® Pasta Sauce (old world style marinara sauce)
• 2 cups frozen cut okra, thawed
• 2 lbs raw shrimp, peeled and deveined
• 1 cup cooked rice
• 2 green onions, chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.

2. Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.

3. Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.

4. Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.

5. Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.