• 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.

Enjoy the taste of New Orleans!