Shrimp Gumbo

2/3 cup vegetable oil, divided

1/3 cup all-purpose flour

1 quart chicken stock

1 pint beef stock

1 quart water

1 large yellow onion, chopped

2 green peppers, chopped

2 cups stewed tomatoes

3 celery ribs, chopped

3 cups sliced okra

3 garlic cloves, chopped

1/4 cup gumbo file dissolved in 1/4 cup water (optional)

1/8 cup oregano, chopped

1/8 cup parsley, chopped

1/8 cup thyme, chopped

2 tablespoons kosher salt

2 tablespoons coarse-ground black pepper

1/2 pound peeled and cleaned shrimp

1 quart cooked white rice

In a large stock pot, heat half of the oil over medium-high heat. Add the flour and whisk to combine to make a roux. Continue to cook the roux until it becomes a chocolate brown color and you can smell a "nutty" aroma. Add chicken stock, beef stock, water and stewed tomatoes and bring to a simmer.

In another pan, heat the remaining oil and add the garlic, celery, onion, peppers and okra. Cook until the vegetables become soft and begin to caramelize.

Add cooked vegetables to the stock/roux mixture. Add the herbs, salt, pepper and gumbo file, if using; simmer for 10 minutes.

Add the shrimp and continue to simmer for 30 minutes longer. Just before serving, add cooked white rice. Serve hot with crackers and hot sauce.

Serves eight.

Pappadeaux, Arlington Heights and Westmont