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Shrimp and Andouille Gumbo

['1/2 cup vegetable oil', '1/2 cup all-purpose flour', '1 small cup onion, minced (about 1/2 cup)', '1 small green bell pepper, minced (about 1/2 cup)', '2 stalks celery, minced (about 1/2 cup)', '1 quart chicken stock or low-sodium broth', '2 bay leaves', '1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice', '1/4 pound andouille sausage, cut into 1/2-inch-thick rounds', '1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds', '1/2 teaspoon salt', '1/2 teaspoon cayenne pepper', '1/4 teaspoon freshly ground black pepper', '4 cups cooked white rice', 'Hot pepper sauce, such as Tabasco', 'About 2 teaspoons filé powder']

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

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