Name: Shrimp and Tasso Gumbo
Cook time: 1 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 6 main-course servings
Ingredients: 2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved; 14 cups water; 1/4 cup vegetable oil; 1/2 cup all-purpose flour; 2 medium onions, chopped; 2 celery ribs, chopped; 1 large green bell pepper, chopped; 1/2 lb fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne; 10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups); 3/4 cup thinly sliced scallion greens; Accompaniments: cooked white rice; hot pepper sauce; Available at cajungrocer.com

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Shrimp and Tasso Gumbo

Associate Food Editor: Alexis Touchet
Father: Rodney Miller, Abbeville, LA
When I was a kid, our summer routine started with the opening day of shrimp season — my dad would get the boat ready and out we would go, winding our way down the bayou until we reached Vermilion Bay. He would check to make sure the trawl net was securely tied before tossing it into the water, and would then let it be dragged down slowly along with the trawl boards. When we painstakingly pulled the net up onto the boat and untied the bag, it spilled out a catch of shrimp, crabs, and fish. These fresh shrimp were the stars in Dad's favorite gumbo recipe.

Cooks' notes:

•Andouille or other smoked pork sausage can be substituted for the tasso. Brown the sausage in a heavy skillet over moderate heat, stirring occasionally, then transfer to paper towels to drain. Stir into gumbo with scallions.
•Gumbo improves in flavor if made 1 day ahead without okra, shrimp, and scallion greens and cooled completely, uncovered, then chilled, covered. Reheat, then proceed with recipe, adding and cooking okra and shrimp.

*Available at cajungrocer.com.

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