Instructions: In a deep, heavy skillet, heat oil over high heat until just smoking. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices.

Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken.

This recipe yields 6 to 8 servings.

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