Shrimp And Andouille Gumbo - cooking recipe

Ingredients

3 tablespoons vegetable oil
3 tablespoons flour
flour
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced bell pepper
1/2 lb peeled shrimp
1 1/2 cups diced pork sausage, andouille
5 garlic cloves
1 cup chicken stock
1/2 cup clam juice
1/4 cup white wine
1/4 cup tomato sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon leaves thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
one whole bay leaf
chopped green scallion, for garnish

Preparation

Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.
Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.
Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.
Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.