Shrimp and Sausage Gumbo (Louisiana)

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavour from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavour and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

4 oz vegetable oil
4 oz all-purpose flour, unbleached
1½ lbs raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup onion, diced
½ cup celery, diced
½ cup green peppers, diced
2 Tbsp. garlic, minced
½ cup tomato, peeled, seeded and chopped
1 Tbsp. sea salt
½ tsp. black pepper, freshly ground
1 tsp. fresh thyme, chopped
¼ tsp. cayenne pepper
2 bay leaves
½ lb Andouille sausage, cut into ¼” pieces and browned
1 Tbsp. file powder

Preheat the oven to 350°F (180°C).

Place the vegetable oil and flour into a 5-6 quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2-3 times throughout the cooking process.

While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7-8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly.

Cover and allow to sit for 10 minutes prior to serving.

Serve over rice.

Makes 6 servings.