A Fish Dinner in Memison

Here's a classic gumbo:

Paul Prudhomme's Shrimp, Okra and Andouille Smoked Sausage Gumbo

Makes 9 main dish or 18 appetizer servings

⅓ cup pork lard (preferred), chicken fat or vegetable oil
2½ pounds okra, quartered lengthwise and sliced (8½ cups)[I use frozen sliced okra from Safeway]
1½ t white pepper
1½ t ground cayenne pepper
1 t black pepper
2 c finely chopped onions
10 cups seafood stock [chicken stock will do]
2 c peeled and chopped tomatoes
2 t salt
1 t minced garlic
¾ t garlic powder
½ t dried thyme leaves
¼ lb. (one stick) unsalted butter
1 lb. andouille smoked sausage or any other good pure smoked pork sausage such as Polish kielbasa, cut into ¼ inch slices
1 lb. peeled medium shrimp
½ c finely chopped green onions
2¼ c hot cooked rice

In a 5½ quart saucepan or large Dutch oven (preferably cast iron), melt fat over high heat until it begins to smoke, about three minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the cayenne pepper and the black pepper, stir well. Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in onions; cook for 5 minutes, stirring fairly often and scraping the pan bottom as needed. Add 1 cup of stock, cook 5 minutes, stirring occasionally and scraping the pan bottom well. Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups of stock; cook for 5 minutes, stirring occasionally. Stir in the remaining ½ teaspoon white pepper, ½ teaspoon cayenne pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom of the pan well.

Add the remaining 7 cups of stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2½ cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.

To serve, place a mounded ¼ cup rice in center of each srving bowl; spoon 1½ cups gumbo around the rice. Serve half that amount for an appetizer.