A Simplified Leah Chase Gumbo

• 3 T vegetable oil
• 1/2 c diced celery
• 1/2 c diced red onion
• 1/2 c diced red bell pepper
• 4 garlic cloves, minced
• 1/2 tsp freshly ground black pepper
• 4 oz. ground chorizo (this is Mexican chorizo, not Spanish links; omit if you can’t find it)
• 1 (14-ounce) can crushed tomatoes
• 12 oz. fresh or frozen okra, sliced
• 1 T smoked paprika
• 1 T filé powder (many large grocers sell filé in the spice section; normally it’s added to the gumbo as you serve it, but Samuelsson uses it as a thickener)
• 1 tsp cayenne pepper (note: I used only half that much and found it to be plenty spicy)
• 1 tsp dried thyme
• 2 c fish stock or clam juice (or substitute chicken broth – for a total of 4 c chicken broth; if you want more soup-like gumbo, add a bit more broth)
• 2 cups chicken broth
• 2 T apple cider vinegar (or lemon juice)
• 1 lb. large shrimp, peeled and deveined
• 1/2 lb smoked andouille sausage, sliced ¼ inch thick (or substitute kielbasa)
• Salt to taste (it will depend on the chicken broth you use, the chorizo, the sausage, etc).
• About 6 cups cooked rice, for serving
• Chopped green onions, for serving
• Chopped fresh parsley, for serving (optional)

Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. Add the celery, onion, peppers, garlic, salt, and pepper and cook, stirring frequently, until the onion is translucent, 4-5 minutes. Add the chorizo and cook for 4 to 5 minutes, stirring frequently, until cooked through. Add the tomatoes, okra, paprika, filé powder, and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Add the shrimp and andouille, and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through and the andouille is hot. Taste and add a little salt, if needed.  Serve the gumbo over rice, topped with green onions and parsley.