Shrimp and Plain Rice

There are about as many versions of a pot of gumbo as there are cooks who make it, and this is merely one take on the legendary dish. But one thing all good gumbos have in common is a roux - a blend of flour and oil cooked until an amber brown color. The unmistakably rich, nutty flavor that it adds to the soup/stew sets it apart from the ordinary. 

• 1/2 cup plus 2 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 2 medium bell peppers (red, yellow or green, or a mix), cored, seeded, and cut into 1/2-inch pieces
• 1 large onion, coarsely chopped
• 2 celery ribs, cut into 1/2-inch pieces

• 2 garlic cloves, minced
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground pepper
• 1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick
• 8 cups chicken stock or canned low-sodium broth
• 3 tablespoons Worcestershire sauce
• 3 tablespoons finely chopped flat-leaf parsley
• 2 teaspoons dried oregano, crumbled
• 1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices, or 1 10-ounce package frozen chopped okra, thawed
• 1 pound shelled and deveined medium shrimp
• 2 scallions, white and light green parts, thinly sliced
• 2 cups hot cooked rice, for serving (optional)

1. In a heavy-bottomed medium saucepan, combine the 1/2 cup of the vegetable oil and the flour, and whisk to combine. Cook over medium heat, whisking almost constantly, until the mixture (called a roux) becomes a nice amber brown color, about 15 minutes. Remove the pan from the heat.

2. In a large Dutch-oven or soup pot, heat the remaining 2 tablespoons of vegetable oil until shimmering. Add the bell peppers, onion, celery, garlic and cayenne.

Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 5 minutes.

3. Stir the roux and add it the vegetables, stirring to combine. Cook, stirring often, for 5 minutes. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the chicken stock, Worcestershire sauce, oregano and 2 tablespoons of the parsley, and simmer over moderate heat for 10 minutes.

4Add the okra, reduce the heat and simmer until the okra is tender, about 15 minutes.

5. Add the shrimp and scallions to the pot, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Remove the pot from the heat and adjust the seasonings. Let the gumbo rest for 10 minutes.

6. Ladle the gumbo into shall bowls, spoon 1/2 cup of rice into the center of each serving, if desired, and sprinkle with the remaining parsley. Serve with filé power alongside, allowing each person to sprinkle it lightly over their serving.When stirred into the gumbo, it will slightly thickened it.

Recipe Notes

A roux is not hard to make, but it does require some time. It does need to be stirred for about 20 minutes to achieve the rich, amber brown color - but the flavor it adds to the gumbo is worth every minute.
• Be sure that you use a heavy pot to make the roux to prevent it from burning.
• Filé powder is made from the leaves of sassafras. Don't cook the gumbo with file powder in it, as it will become stingy. Serve it at the table for diners to sprinkle over their individual servings. Look for file powder at specialty food market or large supermarkets.