If my husband and I were to name our favorite cities, New Orleans would be right at the top of our list. Our ties to the Crescent City are deep. Growing up, we visited often because we had grandparents who lived nearby, then we spent our college years at Tulane and Newcomb.

We have many fond memories of celebrating Mardi Gras on Bourbon Street, and now, many years later, we still check the calendar to find out when Fat Tuesday falls. I am planning to host a Mardi Gras party next week, and already have the menu chosen.

The centerpiece will be a shrimp gumbo that is a variation on the ones I grew up eating during my childhood in the South. For this version, carrots are added to the traditional gumbo medley of onions, bell peppers, okra and celery, and a generous amount of tomatoes is called for.

To go with the gumbo, there will be warm, crusty bread and a mixed-greens salad. Beignets and dark roast New Orleans coffee will end our meal.

Betty Rosbottom writes for Tribune Media Services.

Gulf Coast Shrimp Gumbo

Serves 6

8 tablespoons vegetable or canola oil plus extra if needed (divided use)

4 tablespoons all-purpose flour

1/3 cup chopped onion

3/4 cup chopped celery

3/4 cup chopped carrots

3/4 cup seeded and diced red bell pepper

2 1/2 teaspoons minced garlic

1/4 teaspoon cayenne pepper

3/4 teaspoon dried thyme leaves

3/8 teaspoon kosher salt, plus more to taste

3/8 teaspoon freshly ground black pepper, plus more to taste

3 cups chicken stock, plus extra if needed

1 can (28 ounces) diced tomatoes, strained well

5 flat-leaf parsley sprigs

2 bay leaves, broken in half

12 ounces okra, cut into 1/4 -inch rounds

6 ounces andouille sausage, cut into 1/4 -inch dice

1 pound large shrimp, shelled and deveined

3 cups cooked white rice

For roux, heat 4 tablespoons of the oil in a medium, heavy skillet over medium heat. When hot, add flour and stir constantly with a wooden spoon until mixture thickens and becomes a deep reddish brown, 6 to 8 minutes. Remove and set aside.

Add 2 tablespoons oil to a large, heavy, deep-sided pot set over medium high heat. When hot, add onions, celery, carrots and red bell pepper. Saute, stirring constantly for 3 minutes. Then add garlic and stir, cooking 1 minute more. Stir in cayenne pepper, thyme, 3/8 teaspoon salt and 3/8 teaspoon black pepper. Add stock, tomatoes, parsley sprigs and bay leaves, and bring mixture to a simmer. Reduce heat to low so that mixture stays at simmer, then whisk in reserved roux.

Cook until vegetables are tender and mixture has thickened, about 20 minutes.

Heat the 2 remaining tablespoons oil in a large, heavy skillet over medium high heat. When hot, saute okra, stirring and adding more oil if needed, until just lightly browned around the edges, 4 to 5 minutes. Add okra and sausage to the gumbo after it has simmered for 20 minutes. Cook for 1 minute. (Gumbo can be prepared 1 day ahead to this point; cool, cover and refrigerate. Reheat over medium heat, when ready to continue with recipe.)

When ready to serve, add shrimp to the gumbo, and cook until they curl and turn pink, about 3 minutes. Do not overcook or fish will be tough. Salt and pepper gumbo as needed. If soup is too thick, thin with extra stock. If desired, you can remove and discard the parsley and bay leaves. To serve, place 1/2 cup rice in each of 6 shallow soup bowls, and ladle gumbo over rice.

Per serving: 516 calories, 28 grams protein, 26 grams fat, 4 grams saturated fat, 43 grams carbohydrate, 6 grams fiber, 131 mlligrams cholesterol, 1,036 milligrams sodium

Recipe analysis provided by registered dietitian Jodie Shield.