Gulf Shrimp Gumbo

Inspired by Alton Brown

1. Peel and devein the shrimp, placing the shells in a large saucepan. Cover the shrimp and refrigerate until needed. Add 3 liters (10 cups) of water to the shells, and bring to a simmer over medium heat; pressing the shells under the water with spoon. Allow the shells to simmer uncovered for 30 minutes, then strain into a heatproof bowl and discard the shells.

   While the shells are simmering, bring a small pan of water to a boil. Add the tomatoes and simmer for 20-30 seconds. Drain, rinse under cold water, and rub off the skins. Core the tomatoes and dice coarsely; set aside.

   In a large Dutch oven over medium-low heat, heat the oil until shimmering. Add the flour and stir constantly until the flour is golden brown but not burned, 5-8 minutes. Add the onion, celery, bell peppers, and garlic. Stir for another 2 minutes.

   Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves. Gradually pour in the shrimp broth, whisking constantly. Reduce heat to medium-low and simmer, partially covered, until the mixture has reduced and thickened, about 30 minutes.

   Add the sausage and shrimp. Stir in the file powder, and turn off the heat. Cover and allow to sit until the shrimp are firm and opaque, about 10 minutes. If desired, serve over white rice.