Sea bass and shrimp gumbo

Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.

This month we’re sharing one of our favorite comfort foods: sea bass and shrimp gumbo. While gumbo has a reputation for being a labor of love, this version skips the traditional roux, making it surprisingly approachable. The ingredient list may seem long, but once everything is prepped, it comes together quickly, rewarding you with a rich, flavorful bowl that’s perfect any time of year. Many of the pantry staples you’ll need for this recipe can be found right here at Dugazon.

For Bobby, gumbo brings back fond memories of annual visits to his grandparents in Louisiana, where every trip revolved around the kitchen and the table. His grandfather’s gumbo was always a highlight.

We hope this recipe brings a little Louisiana warmth to your table and becomes a favorite in your home, too.

Adapted from “Big Easy Seafood Okra Gumbo” in Emeril’s “New New Orleans Cooking.”

Ingredients

•2 tablespoons olive oil

•1/2 cup chopped onion

•1/4 cup chopped celery

•1/4 cup chopped green bell pepper

•1/4 cup chopped red bell pepper

•1/2 jalapeño, chopped

•1/2 tablespoon salt

•1/4 teaspoon freshly ground black pepper

•1/2 cup seeded and chopped Italian plum tomatoes

•2 tablespoons minced garlic

•1 tablespoon minced shallots

•2 quarts fish stock (store-bought or frozen)

•1/2 pound sea bass, cut into 1-inch cubes, skin removed

•1 teaspoon Worcestershire sauce

•1/2 teaspoon Crystal Hot Sauce (available at Dugazon)

•6 bay leaves, fresh or dried

•1 tablespoon minced fresh basil

•1 teaspoon minced fresh oregano

•1 teaspoon fresh thyme leaves

•12 fresh okra, sliced

•1 teaspoon cornstarch

•2 teaspoons Tony Chachere’s Cajun Seasoning (available at Dugazon)

•1/2 pound peeled medium shrimp (Guido’s fresh Gulf shrimp is a favorite)

•2 to 4 cups cooked white rice

•1 cup chopped green onions

Equipment

•Large soup or stock pot

•Wooden spoon

•Rice cooker or saucepan

•Soup or gumbo spoons

Preparation

The cooking times are important to the texture and flavor of the finished gumbo.

•Heat the olive oil in a large pot over high heat. Add the onion, celery, green and red peppers, and jalapeño. Sauté for 1 minute. Add the salt and pepper and cook for another minute. Stir in the tomatoes, garlic and shallots and cook, stirring occasionally, for 4 to 5 minutes.

•Add the fish stock, sea bass, Worcestershire sauce, Crystal Hot Sauce, bay leaves, basil, oregano and thyme. Bring to a boil and cook over high heat for about 8 minutes, stirring occasionally. Reduce the heat to medium.

•Stir in the okra and Tony Chachere’s Cajun Seasoning. Simmer for 15 minutes, skimming any foam from the surface as needed. Raise the heat to high and cook for 5 minutes. Add the shrimp, reduce the heat and simmer for 5 minutes. Stir the cornstarch into the gumbo and cook, stirring constantly, for 2 minutes to slightly thicken. Remove from the heat and taste before adjusting the seasoning.

•To serve, ladle about 1 1/2 cups of gumbo into each soup bowl and top with about 1/2 cup cooked rice. Garnish with 1 to 2 tablespoons chopped green onions. Serve with crusty French bread and butter.

Make-Ahead Tip

The gumbo can be made one day in advance, refrigerated and gently reheated before serving. Cook the rice the day you plan to serve it. Like many stews, the gumbo is even better the next day after the flavors have had time to meld.