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1
Peel and devein shrimp.
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2
Reserve shrimp shells for broth.
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3
Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic.
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4
Cover and refrigerate.
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5
Make the shrimp broth.
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6
Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat.
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7
Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes.
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8
Sprinkle in flour and stir to combine.
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9
Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned.
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10
Add tomato paste, paprika, cayenne and remaining garlic.
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11
Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes.
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12
Season mixture generously with salt and pepper.
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13
Stir in shrimp broth and reduce heat to medium.
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14
With a wooden spoon, scrape bottom of pot to dissolve any browned bits.
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15
Simmer for about 25 minutes, until gumbo base thickens somewhat.
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16
Taste and adjust salt.
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17
(You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
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18
Add okra and let cook until softened, about 5 minutes.
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19
Add shrimp and cook for 2 minutes more.
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20
Turn off heat.
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21
Stir in file powder.
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22
Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
