THE OPTIMIST’S GUMBO

1/4 cup unsalted butter

6 ounces smoked andouille sausage, cut into 1/2-inch thick disks

1 1/2 cups diced celery (about 6

ribs)

1 cup diced green pepper (about

1 large pepper)

1 cup diced onion (about 3

medium onions)

1 1/2 teaspoons chopped garlic 8 cups chicken stock 2 tablespoons paprika 2 tablespoons Worcestershire

sauce

2 tablespoons Tabasco

2 bay leaves

1/2 teaspoon black pepper

1/2 teaspoon cayenne

1 cup all-purpose flour

3/4 cup vegetable oil

One fresh shrimp per person Sliced green onions, for garnish Rice, for serving

In a large stockpot, melt butter over medium heat and add andouille, celery, green pepper, onion and garlic. Cook until vegetables are translucent, then add chicken stock, paprika, Worcestershire, Tabasco, bay leaves, black pepper and cayenne. Bring mixture to a boil, then reduce heat to a simmer and cook 2 hours.

While gumbo is simmering, make roux: In a medium saucepan, combine flour and oil over high heat. Stir to be sure all flour is saturated. When the mixture begins to bubble, stir constantly for 5 minutes, then turn heat down to medium-high, continuing to stir. When flour begins to darken, turn heat down to medium and continue to stir. Flour will continue to brown. Keep stirring until roux reaches a dark brown color, lowering heat as needed. Keep cooking until color reaches dark brown, the color of dark chocolate. This can take up to 45 minutes. Remove from heat.

After gumbo has simmered two hours, remove four cups of liquid and whisk into the roux. Add roux back to gumbo and stir to combine. When ready to serve, slice fresh shrimp in half lengthwise and cook just until done. Serve over rice, if desired. Makes: 9 cups

Per 1-cup serving: 378 calories (percent of calories from fat, 76), 5 grams protein, 17 grams carbohydrates, 2 grams fiber, 32 grams fat (8 grams saturated), 27 milligrams cholesterol, 529 milligrams sodium.

STYLED BY TONY BALLESTER/CHEF. CONTRIBUTED BY ADRIENNE HARRIS