"Fall is hardcore falling

Aspen —"Fall is hardcore falling."

That’s the reality check from the Aspen Times Foodstuff column. The author notes the region has been "drying out from a few super soaker days." Now, the goal is simple: settle indoors, light the fireplace, and start stewing.

The centerpiece of this cozy retreat? Gumbo. Specifically, a shrimp and okra variation sourced from Chef John D. Folse’s The Encyclopedia of Cajun & Creole Cuisine. The book is a massive resource, containing seven distinct gumbo recipes ranging from chicken and sausage to duck and oysters. But for this specific dish, the focus is on the seafood base.

Make no mistake: this isn’t a quick meal. The recipe serves six to eight people. It requires three pounds of peeled, deveined shrimp, 16 ounces of frozen okra, and 2 ½ quarts of shellfish stock. The foundation is a rich brown roux, made with one cup of vegetable oil and 1 ½ cups of flour. The Aspen Times notes a critical substitution: the author used butter instead of oil.

The process is labor-intensive. You heat the fat in a cast iron Dutch oven over medium-high heat. Whisk in the flour, stirring constantly. This step takes "for freaking ever." You’ll stand at the stove for about an hour, ensuring the mixture doesn’t burn. Once the roux is deep brown, you add the aromatics: two cups of diced white onions, one cup of diced celery, one cup of diced green bell peppers, and a quarter cup of minced garlic. Sauté these for three to five minutes until wilted.

Next, the liquid. Add the shellfish stock one ladle at a time. Bring the pot to a rolling boil while whisking constantly. Reduce the heat to a simmer. Stir in the herbs and vegetables: two bay leaves, two tablespoons of chopped fresh thyme, two tablespoons of chopped basil, one cup of diced tomatoes, and the frozen okra. Season lightly with salt, pepper, and Creole seasoning. Let it simmer for 30 minutes, stirring occasionally.

Now, the shrimp. Stir in half of the three pounds of shrimp. Cook for 15 minutes. If the gumbo is too thick, add more stock. Add one cup of sliced green onions and half a cup of chopped parsley. Adjust the seasoning. Remove the bay leaves. Gently fold in the remaining shrimp. Cook for three to five more minutes, or until the shrimp are pink and curled.

Serve it over two cups of cooked white rice. Top with a dash of Louisiana hot sauce. For a traditional finish, sprinkle over half a teaspoon of filé powder or ground sassafras leaves.

The Aspen Times offers a final tip for locals planning to make this in bulk. As with many soups and stews, the leftovers are even better than the first batch after sitting in the fridge for a day or two. This gumbo also freezes beautifully. So, if you’re not eating it all tonight, you’ve already got dinner sorted for next week.