Shrimp, Okra and Andouille Sausage Gumbo
Makes 8 servings

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
freshly cooked long-grain rice
2 tomatoes, seeded and diced

Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.

Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.