Creole Gumbo

Cook the dark roux

Whisk the oil and flour together in a heavy pot over medium heat and cook, whisking constantly, until it turns the deep reddish-brown of an old penny, twenty-five to thirty minutes.

Brown the andouille

Add the sliced andouille to the roux and cook for three minutes until the edges start to crisp.

Cook the trinity

Stir in the onion, celery and bell pepper and cook until softened, about seven minutes.

Add garlic and tomatoes

Stir in the garlic and cook for one minute, then add the diced tomatoes and stir to combine with the roux base.

Simmer the gumbo

Pour in the stock, add the bay leaves, thyme and cayenne, bring to a simmer, and cook uncovered until deepened in colour and flavour, about forty-five minutes.

Add the shrimp

Stir in the raw shrimp and simmer just until they turn pink and opaque, about four minutes.

Finish off the heat

Remove the pot from the heat, discard the bay leaves, and stir in the filé powder to thicken; season with salt to taste.

Serve over rice

Ladle the gumbo over scoops of white rice in wide bowls and serve hot.