MUNCH FACTORY GUMBO

This recipe yields leftovers, but gumbo tastes better reheated the next day. The recipe could be halved or even quartered.

Makes: About 2.5 gallons of gumbo, or more than 20 12-oz (590 mL) servings

▪ 4 cups (1 L) vegetable or canola oil, divided

▪ 3 cups (750 mL) all-purpose flour

▪ 6 cups (1.5 L) chopped onions

▪ 3 cups (750 mL) celery, chopped

▪ 3 cups (750 mL) green bell peppers, chopped

▪ 1/2 cup (125 mL) garlic, finely chopped

▪ 2 gallons shrimp or crab stock (cold)

▪ 1 tbsp (15 mL) hot sauce Salt and black pepper

▪ 12 gumbo crabs (Louisiana blue crabs)

▪ 12 bay leaves

▪ 1/4 cup (60 mL) fresh or dry thyme

▪ 9 andouille or smoked sausage links (cut into half-moon slices)

▪ 2 lbs (907 g) ham (cut in 1-inch/2.5 cm cubes)

▪ 1 cup (250 mL) green onions, chopped

▪ 1 cup (250 mL) coarsely chopped parsley

▪ 1 lb (454 g) large shrimp, peeled 1/2 lb (226 g) oysters, freshly shucked

▪ 1 tsp (5 mL) creole seasoning, or to taste

▪ 1/2 cup (125 mL) file powder (optional, see note)

1. Make a dark roux: Heat 3 cups oil in a large soup pot over high heat. When oil begins to smoke, whisk in flour. Continue whisking constantly until mixture is rich brown. Roux must remain an even colour throughout the process. If black specks appear, you must start over. When roux is mahogany-coloured, pour in the cold stock and whisk.

2. While the gumbo comes to temperature, in a large sauté pan, heat remaining 1 cup (250 mL) of oil. When the pan gets smoking hot, add sausage and ham. Cook until slightly browned. Add onions, celery, bell peppers, and garlic. Cook until vegetables soften. Add sausage and vegetable mix to gumbo base.

3. Once the gumbo returns to a boil, add crabs, thyme, bay leaves, hot sauce, salt and pepper. Simmer for 1 hour and skim off most of the oil that rises to the top.

4. Stir in the green onions, parsley, shrimp, oysters and creole seasoning. Cook 15-20 minutes longer. Stir in file powder. Taste and adjust seasoning if necessary. Note: File powder is found in specialty shops or online. If not using, simmer the gumbo longer to thicken.