Shrimp Gumbo

Instructions

1. Make the roux
   In a large, heavy-bottomed Dutch oven, heat the oil over medium heat until hot. Gradually add the flour, whisking continuously. Continue cooking and whisking until the roux turns a deep chocolate brown color, about 20-25 minutes. Be careful not to burn it.
2. Add the Trinity
   Add the diced onions, bell peppers, and celery (known as the Cajun Trinity) to the roux. Cook, stirring frequently, for about 5-7 minutes until vegetables are softened. Add the garlic and cook for another minute until fragrant.
3. Build the gumbo base
   Slowly pour in the seafood stock or chicken broth, whisking constantly to prevent lumps. Add the diced tomatoes with their juice, bay leaves, and Creole seasoning. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
4. Cook the okra
   In a separate skillet, sauté the sliced okra over medium heat for about 5-7 minutes. This helps reduce the sliminess of the okra. Add the cooked okra to the gumbo pot and continue to simmer for 15 minutes.
5. Add the shrimp
   Add the peeled and deveined shrimp to the gumbo. Cook for 5-7 minutes until the shrimp are pink and cooked through. Be careful not to overcook the shrimp as they can become tough.
6. Finish the gumbo
   Remove the pot from heat and stir in the filé powder. Remove and discard the bay leaves. Taste and adjust seasonings if necessary. Let stand for 10 minutes to allow flavors to meld together.
7. Serve
   Serve the gumbo hot over a scoop of cooked rice in bowls. Garnish with chopped fresh parsley. Traditionally accompanied by hot sauce on the side for those who prefer extra heat.