Shrimp Gumbo

• 4 tablespoons butter
• 4 tablespoons flour
• 1 large yellow onion (about 1/2 pound), halved and sliced 1/4-inch thick
• 3 large celery ribs, trimmed, peeled and sliced 1/4-inch thick (about 1 1/2 cups)
• 1/2 cup coarsely chopped celery leaves
• 10 cloves garlic, smashed and peeled
• 1/2 teaspoon cayenne pepper
• 2 teaspoons file powder
• 2 cups canned or fresh chicken broth
• 1/2 pound fresh okra, trimmed but leaving pod intact
• 2 pounds medium shrimp (about 24 per pound), peeled
• 1 tablespoon kosher salt
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper
• 1/4 teaspoon red, hot-pepper sauce

1. In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes.
2. Stir in the flour thoroughly.
3. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice.
4. Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux.
5. Cook, uncovered, at 100 percent for five minutes.
6. Stir in file powder, broth and okra.
7. Cover tightly with microwave plastic wrap.
8. Cook at 100 percent for six minutes.
9. Uncover carefully and stir in the shrimp.
10. Recover tightly and cook at 100 percent for five minutes.
11. Slit the plastic and stir.
12. Patch the plastic and cook for four minutes longer.
13. Uncover.
14. Season to taste with salt, lemon juice, pepper and pepper sauce.
15. Serve with white rice.

butter, flour, yellow onion, celery, celery, garlic, cayenne pepper, file powder, chicken broth, fresh okra, shrimp, kosher salt, lemon juice, freshly ground black pepper, red

Taken from cooking.nytimes.com/recipes/4409 (may not work)