Recipe by Chef Jim Shields, Harrah’s Casino, New Orleans
Makes 15 servings
In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Immediately add diced onion, celery and bell pepper, and cook down slowly in the roux to darken color. Add minced garlic and andouille and sauté. Add cold stocks to roux and whisk thoroughly. Simmer for 20 minutes.
In a separate pan, smother diced tomatoes and fresh okra; finish with green onions and chopped parsley. Add to main pot and simmer. Sauté shrimp on side and add to gumbo. Adjust seasoning with Creole seasoning, pepper sauce and Worcestershire sauce. Adjust flavor and consistency with gumbo filé.