DH and I had this wonderful gumbo that Gladys posted in August of this year. I did take the liberty of halving it. I also added a clove of garlic, minced, and some chopped green onions, with the green pepper, celery, and regular onions. I also simmered the gumbo, before adding the shrimp, for about 2 hours to give the flavors the chance to "marry." I served it with a green salad and French bread. DH just loves gumbo and I must say that I found this easier than my usual chicken and sausage gumbo since it eliminated the cooking, skinning and deboning of the chicken, as well as the straining of the broth and then refrigerating it to remove the fat that accumulates on top. This recipe is a keeper! Thanks, Gladys:-)

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.