Preparation time: 25 minutes. Cooking time: 40 minutes. Makes: 8 servings.

2 leeks
2 sweet bell peppers
2 celery stalks
2 tbsp. vegetable or olive oil
2 cloves garlic, crushed
3/4 tsp. fennel seeds or dried leaf thyme
1/2 lb. (250 g) smoked spicy sausage, such as kielbasa or pepperoni
1/2 lb. (250 g) smoked turkey or ham
2 c. uncooked rice
6 c. chicken broth or bouillon
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1/4 tsp. salt
1/2 lb. (250 g) fresh or thawed frozen okra
3/4 lb. (375 g) lg. shrimp, shelled and deveined

1. Discard dark green ends of leeks. Trim root ends and slice in half lengthwise, through roots. Rinse well under cold running water. Slice crosswise into 1/4-inch pieces. Coarsely chop and sweet peppers. Cut celery into 1/4-inch-thick slices.

2. Heat oil in a wide saucepan set over medium-low heat. Add cut vegetables, garlic and fennel seeds. Cook, covered, for 5 minutes, stirring occasionally, until leeks start to soften. Slice sausage into thin slices and turkey into 1/4-inch thick strips. Add to saucepan.

3. Add rice to pan and stir until coated. Pour in broth and sprinkle with seasonings. Slice okra into 1/4-inch-thick rounds. Do not remove seeds. (Okra will seem slimy). Add to rice mixture. Bring to a boil, then reduce heat and simmer gently, covered, for about 30 minutes, until rice is tender. (This is a soupy mixture, so not all liquid will be absorbed).

4. Stir in shrimp. Simmer, covered, for 3 to 5 more minutes, until shrimp are pink. Serve in soup bowls or deep plates with warm tea biscuits. It's best not to make gumbo ahead. It does, however, reheat nicely in a microwave.