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
shrimp, tasso, gumbo

1/2 pound smoked pork sausage such as kielbasa
1 small onion
1 small red bell pepper
1 celery rib
1 teaspoon vegetable oil
2/3 cup long-grain white rice
1 1/3 cups chicken broth
1/8 teaspoon cayenne
2 scallions
smoked, sausage, jambalaya

3 tablespoons butter
3 tablespoons all purpose flour
1/2 cup minced red bell pepper
1/4 cup minced onion
1 1/2 cups canned low-salt chicken broth
1/2 cup 1/4-inch cubes andouille sausage* (about 2 ounces)
1/4 teaspoon cayenne pepper

2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/2 teaspoon ground black pepper
24 ounces pork tenderloin, cut into 4 pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
spice, crusted, pork