Seafood and Okra Gumbo with Shrimp-Shell Stock

Method

1. Peel the shrimp, remove the heads and pull out the dark vein; keep the meat in the fridge. Put the heads and shells in a 18 cm pot with the water and bay leaves, bring to the boil over high heat, then lower to medium-low heat and simmer for 20 min. Strain through a fine sieve, pressing hard on the shells to squeeze out all the flavour: this is your shrimp stock. Keep it warm.

   Add in this stepWater 1,000 mlBay leaves 1

   high heat→medium-low heat

2. Trim the okra and slice it 1 cm thick. Heat a little of the oil in a heavy 22 cm pot over medium-high heat and fry the okra for 7 min, until the sticky slime cooks off and the edges brown, then lift it out. Brown the sausage, sliced 1 cm thick, for 3 min and lift it out too.

   Add in this stepOkra 150 gSmoked sausage (andouille if you can find it) 120 gVegetable oil 12 ml

   medium-high heat

3. Pour the rest of the oil into the pot and stir in the flour. Over medium heat, stir constantly across the whole bottom with a wooden spoon for 30 min, until the roux is dark chocolate brown. The darker it gets, the less it thickens, but the deeper and more roasted-coffee-like it tastes. Roux gets close to 200 °C, so avoid splashes and never walk away. Black specks or a burnt smell mean starting again.

   Add in this stepVegetable oil 48 mlPlain flour 50 g

   medium heat

4. Add the chopped onion, green pepper and celery all at once and stir to cool the roux (stand back from the steam). Cook over medium heat for 6 min until soft, then add the minced garlic and cook for 1 minute more.

   Add in this stepOnion 1Green bell pepper ½Celery stalks 1Garlic cloves 2

   medium heat

5. Add the warm shrimp stock a ladle at a time, stirring smooth after each. Add the smoked paprika, cayenne, thyme, oregano, Worcestershire sauce, salt and the fried okra and sausage. Bring to the boil, then lower to medium-low heat and simmer uncovered for 40 min, stirring now and then and skimming off the fat.

   Add in this stepSmoked paprika 1 tspCayenne pepper ¼ tspDried thyme ½ tspDried oregano ½ tspWorcestershire sauce 1 tspSalt ½ tsp

   medium-low heat

6. While it simmers, put the rinsed rice and its water in a 16 cm pot, bring to the boil on high, cover, turn down to low heat and cook for 15 min, then rest for 10 minutes.

   Add in this stepLong-grain rice 120 gWater for the rice 200 ml

   low heat

7. Just before serving, add the shrimp to the gumbo and cook over medium-low heat for 3 min. They are done when they turn pink and curl into a loose C; overcooked shrimp turn rubbery and curl into a tight O, so turn off the heat straight away.

   Add in this stepRaw shell-on shrimp (medium) 300 g

   medium-low heat

8. Taste and finish with salt and hot sauce. Spoon rice into bowls, ladle over the gumbo and scatter with spring onions and parsley.

   Add in this stepSpring onions, sliced 1Chopped parsley 1 tbspHot sauce to taste