Shrimp & Andouille Sausage Gumbo Submitted by Joel Ehrlich Yields 8 Servings Ingredients: 1/2 Cup Vegetable Oil 1/2 Cup All-Purpose Flour 4 Stalks Celery, chopped coarse 2 Medium Onions, chopped coarse 2 Green Bell Peppers; seeded, cored & chopped 2 Bay Leaves 2 tsp Salt 2 tsp Dried Oregano, crumble 1/2 tsp Cayenne 40 oz Clam Juice 28 oz Canned Plum Tomatoes, drained & chopped 1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices 1/2 lb Okra, trimmed & cut crosswise into 1/4" slices 2 lb Uncooked Medium Shrimp, peeled & de-veined Cooked Long Grain Rice 2 Tomatoes, seeded & diced Cooking Instructions Heat the oil in a large Dutch oven over high heat until it is almost smoking. Add the flour and cook, stirring, until dark reddish brown (about 8 minutes). Add the celery, onions and bell peppers at once. Cook 5 minutes, stirring and scraping the bottom of the pan. Mix in the bay leaves, salt, oregano and cayenne. Add the clam juice, canned plum tomatoes and sausage. Boil 15 minutes. Add the okra. Reduce heat. Simmer until the okra is tender (about 15 minutes). Add the shrimp. Simmer until just cooked through (about 3 minutes). Mound rice in each soup bowl. Ladle the gumbo over. Serve sprinkled with diced tomato.