Seafood Gumbo
SERVES 6 – 8

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
6 cups hot fish stock
1 tsp. salt
1/2 tsp. cayenne
1 lb. medium shrimp, peeled and deveined
1 pint or more shucked raw oysters and their liquor
1 lb. lump crabmeat
2 tbsp. finely chopped scallions
1 tbsp. finely chopped parsley
1/4 cup filé powder

Make a dark brown roux with the oil and flour.

(see Making a Roux).A roux sauce is a sauce made with oil or fat (butter, margarine, shortening) and flour or corn flour -- such as you might have as a base for alfredo sauce or a homemade macaroni and cheese sauce. You could also use it for thickening soups, stews, sauces, etc. Depending on the use, the color of the sauce will vary from a white (use butter) to a deep brown. (The longer you cook it, the darker it will get.) One caveat: don't burn it. If you do, you have to start all over again because it will ruin the entire dish. Here are the basic directions, using 2/3 cup fat to about 1/2 cup of flour: Heat fat in a pan or skillet until warm. Over heat, add the flour, a little at a time, stirring constantly until thick or the roux has reached the desired color.

To continue with the Gumbo recipe: Raise heat. Add onion, green pepper, and celery; cook until tender, about 15 minutes. Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour. Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in filé powder at the table to thicken gumbo. Serve with white rice.

VARIATION—In a large, heavy pot, heat 1/4 cup vegetable oil over medium heat. Season 2 1/2 lbs. chicken pieces with 1 tsp. salt and 1/2 tsp. cayenne, and cook in batches. Remove chicken as it browns and set aside. To the same pot, add 3 lbs. fresh okra, trimmed and sliced, 1 cup finely chopped tomatoes, and 2 cups finely chopped onion, and cook, stirring frequently, until okra is very tender, about 45 minutes. Return chicken to pot and add 2 qts. hot chicken stock or water. Bring liquid to a boil, then reduce heat and simmer until chicken is tender and gumbo has thickened, about 40 minutes. Adjust seasoning.