Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ \N | Vegetable oil |
| ¾ cup | Flour |
| 2 cups | Chopped onions |
| 1½ cup | Chopped green bell peppers |
| 1 cup | Chopped celery |
| 4 cups | Sliced okra (about 1 1/2 |
| \N \N | Pound) |
| 1 tablespoon | Minced garlic |
| 2 \N | Bay leaves |
| ½ teaspoon | White pepper |
| ½ teaspoon | Cayenne |
| ½ teaspoon | Black pepper |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Dried oregano |
| 5½ cup | Shrimp, crab fish stock |
| 1 cup | Peeled, chopped tomatoes |
| 1 pounds | Andouille sausage, cut in inch chunks |
| 2 pounds | Medium shrimp, peeled and |
| \N \N | Deveined |
| 3 tablespoons | File powder (available in |
| \N \N | Specialty food stores) |
In a deep, heavy skillet, heat oil over high heat until just smoking.
Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.
Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices.
Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille.
Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more.
Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken.
Yield: 6 to 8 servings
TASTE SHOW #TS4600