Shrimp Gumbo with Andouille Sausage

Ingredients

• 1 lb medium shrimp, peeled and deveined (reserve shells for broth)
• Salt and pepper
• 2 tsp fresh thyme, chopped
• 6 garlic cloves, minced, divided
• 4 tbsp olive oil
• 1½ cups diced onion
• 1 cup diced red or green bell pepper
• ½ cup diced celery
• 4 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 tsp paprika
• ¼ tsp cayenne
• 1 cup diced ripe tomato (fresh or canned)
• 6 oz smoked andouille sausage, in 1-inch slices
• 6 cups shrimp or chicken broth
• 2 cups chopped okra
• 1 tbsp filé powder
• ½ cup chopped scallions, for garnish

Recipe

1. Season shrimp with salt, pepper, thyme, and ½ tsp garlic. Cover and refrigerate.
2. In a heavy soup pot, heat olive oil over medium-high. Add onion, bell pepper, and celery; cook briskly until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine; cook 5 more minutes until flour-vegetable mixture is well browned.
3. Add tomato paste, paprika, cayenne, and remaining garlic; stir 1 minute. Add tomato and andouille; cook 2 minutes. Season generously with salt and pepper.
4. Stir in broth. Scrape the bottom of the pot to dissolve browned bits. Simmer over medium heat for 25 minutes until slightly thickened. (Can be made to this point several hours ahead.)
5. Add okra and cook 5 minutes until softened. Add shrimp and cook 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately topped with scallions with rice or cornbread.