Mahi-Mahi Gumbo

What better way to close the Mardi Gras week than with a steaming bowl of gumbo?

You can tune it and tweak it - make it your own.  Swap shrimp for langoustines; Mahi-Mahi for halibut - whatever you've got.  Here, I use Trader Joe's frozen Mahi-Mahi, which I think freezes well and works in a rich dish like this.  I also like their cod or tuna chunks; catfish would work great here as well, and many fishmongers have catfish chunks just waiting to be gumbo'd.

1/2 cup all purpose flour
1/3 cup canola oil

1 onion, diced
1 green pepper, diced
3 stalks celery, diced
1 jalapeño (or red chili) pepper, minced
4 cloves garlic
1/2 tsp cumin
1/2 tsp dried thyme leaves
1/2 tsp dried oregano

5-inches Andouille sausage, diced
1 can petite diced tomatoes, drained well, liquid reserved
1 qt chicken broth
1 tsp Worcestershire sauce

1/2 lb shrimp, peeled and deveined
1 lb Mahi-Mahi fillets, cut into bite-sized pieces

Cook a roux by frying the flour in the oil in a small pot.  Whisk the roux regularly so as not to burn.  You are looking to achieve a nutty aroma and a peanut-butter brown color.  Some cooks go to a dark chocolate-colored roux but I think you risk loosing the nutty flavor, getting more bitter, and losing thickening power.  I'd say stop at the peanut-butter  or maybe milk chocolate-color stage. This may take up to 15 minutes.  Turn heat off when the roux is ready. 

 Meanwhile, sauté the 'trinity' of onion, pepper and celery in a large skillet with a glug of canola oil, until softened and a bit caramelized, at least 8-10 minutes.  Add the jalapeño, garlic, cumin, thyme and oregano and cook another 2-3 minutes.  Season with both white and black peppers for added flavor depth.  Add the sausage and drained tomatoes and cook another 5 minutes, to let the tomatoes caramelize a bit.  You are frying, not boiling, so be sure the heat is high enough to get rid of any excess water from the tomatoes,  and there is enough oil to brown the veggies.

Transfer the roux to the veggies, and turn up the heat.  Add the reserved tomato liquid, Worcestershire sauce, and the chicken broth, and bring just to a boil to start thickening the gumbo.  Turn down the heat and simmer for 15 minutes, stirring often.  Add the shrimp and Mahi-Mahi and heat through just to cook the seafood, about 5 minutes.  Salt to taste.  Serve gumbo with hot sauce on the side.  Serves four.

Cook's note: For the classic presentation, pack hot cooked white rice in a ramekin and invert into the middle of a wide bowl.  Spoon gumbo evenly around rice puck.