Gumbo

We've been making variations on this gumbo for years based on a recipe from chef Paul Prudhomme. The stock, proteins and even the okra can be swapped out based on your tastes and what you have on hand; the "holy trinity" of Celery, Bell Pepper, and Onion are a must. I used to make the roux in a deep pot over fierce heat, but now I used a large shallow pan and lower heat, and this made for a more relaxed preparation -- the roux darkened nicely while I was prepping the trinity of vegetables.

 120 ml Oil
 100 g  Flour
 160 g  Celery (4 stalks?), sliced
 160 g  Bell Pepper (1), diced
 170 g  Onion (1), diced
 280 g  Andouille Sausage, sliced
 170 g  Okra, sliced
  15 g  Salt
   3    Bay leaves
   2 g  White Pepper
   3 g  Black Pepper
  20 g  Garlic, minced
  15 ml Tabasco Sauce
1500 ml Stock (about 6 cups)
   4    Boiled Eggs, whole, peeled
  10    Shrimp, shelled

Heat the Oil in a large pan big enough to hold the assembled gumbo, and add the Flour. Whisk periodically and allow it to brown to a deep mahogany color -- the darker the roux is, the more flavor you'll get, so don't be timid.
While the roux is cooking, cut up the trinity of vegetables: Celery, Bell Pepper, and Onion.
In a separate pan, brown the Andouille Sausage, remove to a plate, leaving the fat in the pan;
add the Okra and saute a little in the sausage fat, remove to the sausage plate.
Add the stock to the same pot to deglaze and heat.

Once the roux is dark enough, add the trinity of Celery, Onion, Peppers and cook in the hot roux for a few minutes.
Add the seasonings: Salt, Bay, White and Black Pepper, Garlic, and Tabasco; cook a few minutes more.
Add the Stock and mix well so the roux dissolves.
Add the Sausage and Okra.
Cook for a while until the flavors marry, about 30 minutes.
Add the Boiled Eggs to heat through and color the surface.
Just before serving, add the Shrimp and cook until just done.

Serve over rice, topped with a boiled egg sliced in half to expose the yolk.