2 cups frozen okra
1 medium yellow onion
1 green bell pepper
2-3 celery stocks
1 (48 oz.) can chicken stock (6 cups; Swanson)
1/2 (12 oz.) bottle amber ale (or darker)
1 1/2 cups crushed tomato
1 1/2 lb. andouille sausage (I like the chicken andouille from Whole Foods)
1 1/2 lb. medium size shrimp
1 cup vegetable oil
1 cup all-purpose flour

SEASONING:

either Cajun spice mix (Tony's, etc.)
or a couple bay leaves
salt and pepper, to taste
cayenne pepper, to taste

GARNISH:

1/2 cup chopped parsley
1/2 to 2/3 cups chopped green onions

Mince one or two cloves of garlic, dice a green bell pepper, a medium yellow onion, and two or three celery stocks (depending on size about a cups worth), and defrost two cups worth of frozen sliced okra.

First, brown andouille sausage and slice into bite size pieces (1/4-inch or so). If you want chicken cook that first also and cut it up. I think 1 1/2 lb. of sausage and 1 1/2 lb. of shrimp is the best mixture but whatever works for you. I'd say around three pounds of meat is good. Set aside the chicken and sausage since they will go in the gumbo later.

Next open a beer, dark but not a stout, no Pilsner or Heffenwisen. You are going to be stirring for a while so you might as well drink some beer while you're at it!

Then in a Dutch oven or a really big heavy pot heat one cup of vegetable oil on medium heat. When it starts to smoke a little or its been heating for a few minutes slowly add one cup of all-purpose flour, a little at a time, whisking it in so there are no lumps.

Then stir with a heavy wooden spoon. ** VERY IMPORTANT ** Don't miss any spots and keep stirring on medium heat for about 20 to 25 minutes. This is called the roux. If you burn any of it the gumbo is ruined so the most important thing is to stir it well and not have the heat too high. You can't rush it. Take your time and drink your beer, the roux will start to get darker as you go. You are looking for a color that's darker than golden tan, almost a copper except not shiny.

Once the roux is ready keep on medium heat and add the chopped bell pepper, onion and celery. ** KEEP STIRRING ** When the onion starts to get translucent, about 5 to 6 minutes, add the garlic and stir for another minute or so till the garlic smell is nice and strong.

Next add 1 1/2 quarts of chicken (or shrimp or vegetable) stock. I usually use chicken stock cause we always have it handy, half of a bottle of beer (if you don't have/like beer just add more stock), and 1 1/2 cups of canned crushed tomato, add back the sausage (chicken too if you are using it), add the okra and season. If you want you can add a couple of bay leaves, salt, pepper, a little cayenne pepper, or just season with Tony's or any other Cajun seasoning to taste. Bring this to a boil and let it simmer (don't cover) for about an hour, stirring every now and then, it will start reduce a little.

If you want you can spoon some of the slime that forms on top off into the sink but you don't have to, if you think its too slimey just rinse the okra well before adding, but this will make it thinner, you can also substitute a gumbo file' instead of okra to thicken.

Then after an hour has passed add the shrimp (I use 30 count so they are medium sized but if you use smaller ones cook them for less time and take the tails and shell off). You can also add some fresh parsley (1/2 to 2/3 cup) and scallion tips (1/2 cup or so) if you have them lying around but it will taste good with out them, let this simmer for about 5 minutes till the shrimp are pink and cooked all the way.

Taste it and add more seasoning if needed, then serve it up!

Submitted by: John Barry