Shrimp Gumbo

• 8 tablespoons vegetable oil
• 8 teaspoons flour
• 1 1/2 pounds shrimp
• 1 onion - chopped
• 2 celery stalks - chopped
• 1 Green Bell Pepper - chopped
• 2 garlic cloves - chopped
• 1/2 cup canned diced tomatoes
• 1 salt & pepper to taste
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 1 Turkey sausage (Kilbasa style) - optional, sliced and sauteed
• 3 cups okra
• 1 tablespoon file powder
• 2 quarts seafood stock

1. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process
2. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
3. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
4. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
5. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually
6. Decrease the heat to low, cover and cook for 35 minutes.
7. Turn off the heat, add the shrimp and sausage and stir to combine.
8. Add the file powder & Okra, while stirring constantly.
9. Cover and allow to sit for 10 minutes prior to serving.
10. Serve over rice.

vegetable oil, flour, shrimp, onion, celery, green bell pepper, garlic, tomatoes, salt, thyme, cayenne pepper, bay leaves, turkey sausage, okra, file powder, seafood stock

Taken from www.epicurious.com/recipes/member/views/shrimp-gumbo-5739fbb5631b219108a31f13 (may not work)