Okay, gumbo takes time and patience, especially if you make the effort to prepare a nice, dark roux. On the plus side, you can make it a day ahead and heat it when your guests arrive, leaving you free to mingle, chat, and have a great time with your friends. In addition, it feeds a whole lot of hungry people, and if you are very, very lucky you’ll have leftovers for lunch the next day. (Sometimes I squirrel away a little in the refrigerator for insurance.) Serve with long-grain rice and some crusty bread.
Ingredients
serves 12
Roux
Gumbo
Step 1
TO MAKE THE ROUX: Heat the oil in a large, heavy-bottomed skillet or pot set over mediumlow heat. Whisk in the flour and cook, stirring constantly, until dark chocolate brown, about 30 minutes. Remove the pan from the heat and continue whisking for another 6 to 7 minutes. (The heat of the pan will continue to cook the roux, and it will turn an even deeper brown.) Set aside.
Step 2
TO MAKE THE GUMBO: In a large skillet, brown the sausage over medium heat. Drain the sausage on paper towels. Heat the 2 tablespoons oil in a heavy-bottomed stockpot. Add the onions, garlic, peppers, and celery. Sauté over medium heat until the vegetables are soft, about 5 minutes. Stir in the Cajun seasoning, thyme, black pepper, 1/2 teaspoon cayenne pepper, Tabasco, bay leaves, roux, and stock. Bring the gumbo to a boil over medium-high heat, then decrease the heat to medium-low and simmer for 30 minutes.
Step 3
Rub the shrimp with the remaining 1/4 teaspoon cayenne and 1/2 teaspoon salt. Add the cooked sausage, crayfish, shrimp, parsley, okra, and remaining 1 tablespoon salt, and cook until the okra is heated through. Stir in the oysters at the last minute, if you wish, and cook just until they are heated. Set the green onions and filé on the table so guests can help themselves. Serve the gumbo hot with the rice.
tips
Step 4
Filé powder is made from ground, dried sasafrass leaves; it’s a traditional thickener for gumbo.
Step 5
To make shrimp stock, heat 2 tablespoons olive oil in a large stockpot set over medium-high heat. Add 1 large quartered, unpeeled onion, 1 large quartered carrot, 2 quartered stalks celery, and 2 peeled garlic cloves. Sauté 5 minutes over medium heat until the vegetables begin to soften. Add reserved shrimp shells and sauté about 5 more minutes, until they turn light brown. Stir in a 6-ounce can tomato paste, 2 cups dry white wine, 4 quarts water, and 1/2 teaspoon kosher salt. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 1 hour. Strain the stock and discard the solids.
