Ingredients:

  • ½ cup Vegetable or Canola Oil
  • ½ cup All-Purpose Flour
  • 1 large Yellow Onion, finely chopped
  • 1 cup Celery, finely chopped
  • 1 cup Green Bell Pepper, finely chopped
  • 4 cloves Garlic, minced
  • 8 cups Shrimp or Seafood Stock, low sodium
  • 1 (14.5 oz) can Diced Tomatoes, drained
  • 2 Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Creole or Cajun Seasoning
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Worcestershire Sauce
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 cup Okra, sliced into ½-inch rounds (fresh or frozen)
  • 5 lbs Large Raw Shrimp (21/25 count), peeled, deveined, tails removed
  • ¼ cup Flat-leaf Parsley, chopped (for garnish)
  • 2 tablespoons Scallions, sliced thin (for garnish)

Instructions:

  1. Prep Ingredients: Chop the Holy Trinity (onion, celery, bell pepper) and garlic. Measure out all dry seasonings and the roux ingredients. Have the stock ready, preferably warmed slightly.
  2. Make the Dark Roux: Heat the oil in a heavy-bottomed Dutch oven over medium-low heat. Slowly whisk in the flour until smooth.
  3. Cook the Roux: Continuously stir the mixture using a wooden spoon or spatula, scraping the bottom edges often. Cook for 30–45 minutes until the roux reaches a deep, rich chocolate-brown colour. Caution: Do not burn it. If it burns, you must start again.
  4. Stop the Cook: Once the roux reaches the desired colour, immediately reduce the heat to low.
  5. Sauté the Trinity: Add the chopped onion, celery, and bell pepper to the hot roux. Stir well to coat. Cook until the vegetables are softened and translucent (about 8–10 minutes).
  6. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  7. Deglaze and Add Spices: Stir in the Creole seasoning, thyme, smoked paprika, salt, pepper, and Worcestershire sauce. Cook for 1 minute.
  8. Incorporate Stock: Gradually whisk in 2 cups of the seafood stock until the roux base is fully incorporated and smooth. Add the remaining stock, diced tomatoes, and bay leaves.
  9. Simmer: Bring the gumbo to a low boil, then immediately reduce heat to a gentle simmer. Cook uncovered for 60–75 minutes, allowing the flavours to marry and the gumbo to thicken slightly. Stir occasionally.
  10. Prepare Okra (Optional Anti-Slime Step): In a separate small pan, heat a teaspoon of oil. Sauté the sliced okra for 5–7 minutes until it begins to brown slightly.
  11. Add Okra: Stir the sautéed okra into the simmering gumbo during the last 20 minutes of the total simmer time.
  12. Add Shrimp: Increase the heat slightly. Add the peeled and deveined shrimp. Cook for only 3–5 minutes, stirring gently, until the shrimp curl into a 'C' shape and turn opaque pink. Do not overcook.
  13. Final Check: Remove the bay leaves. Taste the gumbo and adjust salt, pepper, and desired heat level as needed. Garnish with fresh parsley and scallions before serving over rice.