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1/2 cup vegetable oil

1/2 cup all-purpose flour

4 celery stalks, chopped

2 medium onions, chopped

2 green bell peppers, chopped

2 bay leaves

2 teaspoons salt

2 teaspoons dried oregano, crumbled

1/2 teaspoon cayenne pepper

5 (8-ounce) bottles clam juice

1 (28-ounce) can plum tomatoes, drained, chopped

1 pound smoked Andouille or Kielbasa sausage, halved lengthwise, sliced 1/4 inch thick

1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices

2 pounds uncooked medium shrimp, peeled, deveined

Freshly cooked rice

2 fresh tomatoes, chopped for accompaniment

1. Heat oil in Dutch oven over medium-high heat. Add flour and stir until dark red-brown, about 8 minutes.
2. Add celery, onions and bell peppers. Cook 5 minutes, stirring often.
3. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes.
4. Add okra, reduce heat and simmer until okra is tender, about 15 minutes.
5. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes.
6. Spoon rice in soup bowls. Ladle gumbo over and sprinkle with tomatoes.

Serves 8.