Chef Dorothy's Gumbo

Step 1

Make roux: Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment and sift flour onto pan. Brown the flour in the oven, checking after 10-15 minutes. You will smell a nuttiness and start to see the flour brown to the shade of peanut butter. Remove from the oven and allow to cool down.

Step 2

Next, add equal parts fat and flour — 1 cup shortening, lard or oil to 1 cup oven-browned flour — to a heavy bottomed pan (cast iron works well) over medium heat. Be sure to use a high smoke point oil or fat. Butter is not recommended.

Step 3

Stir constantly. Cook your roux until it is the color of a hazelnut shell — a little darker than milk chocolate but not as dark as dark chocolate — and it will have the consistency of a light fudge. It is important not to overcook it because you will cook out its ability to thicken the gumbo. You'll only need about a cup of roux in this recipe, so you can freeze leftover roux in an airtight container to use later.

Step 4

Make shrimp stock: After peeling your shrimp, set aside the shells from about 1 pound of shrimp. In a tablespoon of oil, sauté the shells 2 to 3 minutes over medium low heat, then add 1 1/2 cups of water and a pinch of salt.

Step 5

Press down on the shells with a wooden spatula a few times then allow to simmer 5 to 7 minutes.

Step 6

Make gumbo: In a large stockpot, sauté green pepper, onion, garlic, celery and roux together until vegetables are soft.

Step 7

Add bay leaves, wine, shrimp stock and tomatoes. Bring to a low boil then reduce to simmer.

Step 8

Add seasonings, starting with less than a teaspoon of gumbo file and salt and pepper to taste. (Save the Old Bay, Tony Chacheres seasoning and hot sauce for later.)

Step 9

Add okra. Cook for about 2 hours, low and slow, stirring often. It should be thicker than a soup but not as thick as a sauce. It should cover the back of a spoon, but still run off.

Step 10

Add seafood about 1 hour before serving and make sure to rinse shrimp again just before adding them to the gumbo. Adjust seasonings after seafood has been added.

Step 11

Serve the gumbo: Serve with long grain, white rice prepared per package directions, but with 1/2 water, 1/2 chicken stock and a pat of butter.

Step 12

Top with optional garnishes.