SHRIMP AND ANDOUILLE SAUSAGE GUMBO  

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 28-ounce can plum tomatoes, drained, chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise,
 sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices

2 pounds uncooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

Heat oil heavy large Dutch oven over high heat until almost 
smoking. Add flour and stir until dark red-brown, 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. 
(Can be made 1 day ahead. Cover and chill. Bring to simmer 
before continuing.)

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

Serves 8.