Basic Shrimp and Sausage Gumbo

2 pounds shrimp, in shells

3 quarts water

2 bay leaves

1 teaspoon lemon juice

1 small onion

salt and black pepper

2 pounds good Cajun sausage

2 pounds okra, sliced

4 tablespoons vegetable oil

4 tomatoes, peeled and chopped

2 onions, finely chopped

1 bell pepper, chopped

2 stalks of celery, ribbed and chopped

1 teaspoon crushed red pepper

4 tablespoons brown roux, see below.

Strained shrimp stock from cooking shrimp, see below.

Gumbo file’

For the Shrimp: Boil the water with bay leaves, lemon juice, onion wedges, salt and pepper. Wash shrimp and add to the pot and boil for 2 minutes. Peel shrimp and put in refrigerator until ready to add to the gumbo. Strain the cooking stock and set aside. Slice the sausage down the middle and grill until juicy and grill marks appear. Chop and set aside.

For the Gumbo: Sauté okra in 2 tablespoons oil in a heavy pan. When soft, transfer to a large pot and add tomatoes. Stir and mix. Heat the remaining 2 tablespoons of oil. Sauté the chopped onion, bell pepper, celery and red pepper until soft, add to the pot.

For the Roux: You may use butter, margarine shortening or vegetable oil. Combine your choice of fat with an equal amount of flour. Melt the fat in a pan over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown, about 20 to 30 minutes. Immediately remove from heat.

Add stock to the gumbo pot stirring into the roux. Add sausage pieces. Bring to a boil, then simmer for 1 1/2 hours, adding more stock if needed. Taste and add gumbo file’ one teaspoon at a time, stirring and tasting after each until desired taste is achieved. Add the shrimp about 5 minutes before serving.