Shrimp Gumbo

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Saw this on alton brown's show last night. looked like an interesting way to make the roux.

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Steps

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Preheat the oven to 350 degrees f.

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Place the vegetable oil and flour into a 5 to 6-quart cast iron dutch oven and whisk together to combine.

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Place on the middle shelf of the oven , uncovered , and bake for 1 1 / 2 hours , whisking 2 to 3 times throughout the cooking process.

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While the roux is baking , de-head , peel and devein the shrimp.

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Place the shrimp in a bowl and set in the refrigerator.

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Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water , set over high heat and bring to a boil.

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Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart.

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Remove from the heat and strain the liquid into a container , discarding the solids.

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Once the roux is done , carefully remove it from the oven and set over medium-high heat.

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Gently add the onions , celery , green peppers and garlic and cook , moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.

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Add the tomatoes , salt , black pepper , thyme , .

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Ingredients

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vegetable oil, all-purpose flour, medium shrimp, water, onion, celery, green pepper, garlic, chopped tomato, kosher salt, fresh ground black pepper, fresh thyme, cayenne pepper, bay leaves, andouille sausage, file powder