Shrimp Gumbo
"This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice...."
INGREDIENTS
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4 ounces vegetable oil
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4 ounces all-purpose flour
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1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
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2 quarts water
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1 cup diced onion
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1/2 cup diced celery
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1/2 cup diced green peppers
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2 tablespoons minced garlic
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1/2 cup peeled, seeded and chopped tomato
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1 tablespoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon fresh thyme, chopped
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1/4 teaspoon cayenne pepper
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2 bay leaves
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1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
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1 tablespoon file powder
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