I made some Yankee Shrimp Gumbo over the weekend. It's 'Yankee' because that is what I am. I have made it a couple of times now, and it gets good reviews.
Here is the recipe I used, based on this recipe from Epicurious: "SHRIMP AND ANDOUILLE SAUSAGE GUMBO"
Shrimp Gumbo - by Fred
1/2 cup olive 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
4 teaspoons Red Hot
3 8-ounce bottles clam juice
2 cans of minced clams
1 28-ounce can of crushed tomatoes
1 pound smoked andouille sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked large shrimp, peeled, deveined
1 pound of crab meat (Preferably lump)
Freshly cooked long-grain rice
2 tomatoes, seeded, dicedHeat oil in a large cast iron frying pan 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. Add shrimp, clams and cram to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.
The end result:
Serve with beer.