Seafood Gumbo

Method

Make a dark roux by heating oil in a large heavy-bottomed pot, then gradually whisking in flour over medium heat, stirring constantly for 15-20 minutes until it reaches a deep chocolate brown colour—this is crucial for authentic gumbo. Add the chopped onions, celery and peppers (the holy trinity), cooking for 8 minutes until softened, then stir in the minced garlic. Pour in the fish stock and tomatoes, add the bay leaves, thyme, cayenne, paprika, salt and black pepper, then bring to a simmer. Brown the andouille sausage separately in a frying pan and add it to the gumbo along with the Worcestershire and hot sauce, simmering for 30 minutes. Add the okra and simmer for a further 10 minutes, then gently fold in the prawns and crab meat, cooking just until the prawns turn pink and the crab is heated through, about 5 minutes. Stir in the file powder just before serving—do not boil after adding it. Serve in wide bowls over fluffy white rice.