While there are many styles of gumbo, the rich and flavorful Louisiana stew, this Creole version might be our favorite, with its deeply browned roux plus okra, tomatoes, shrimp, and andouille sausage. The flour and butter roux adds thickness and savory flavor. A smart trick to soak the fresh okra briefly in vinegar makes it less slippery. Bell peppers, onion, and celery (“the Holy Trinity”) enhance the aromatic flavor, and Creole seasoning adds the perfect amount of spice. For an herbal note, sprinkle bowls with gumbo filé — powdered leaves from the sassafras tree; you can buy it at well-stocked grocery stores and online. The recipe, which makes 15 cups, is a Yummly original created by Cooks with Soul.