Like the gumbo at Casper Fry? The secret’s in the shrimp

If you want to make gumbo like Mike McElroy of Casper Fry, you’re in luck.

The executive chef of the Southern-inspired restaurant in the South Perry District is willing to share his recipe. The trick is using a dark roux made with pork fat as well as “a good shrimp stock. You have to have a good shrimp stock or it’s not going to work. The roux and the shrimp stock are the two most important things about it.”

Gumbo

From Mike McElroy, executive chef at Casper Fry in Spokane

2 pounds pork fat

2 pounds flour

1 quart tasso ham, diced

6 onions, diced

1 head celery, diced

8 poblano peppers, diced

4 jalapeño peppers, cut into 1/8-inch cubes

1/2 cup garlic, chopped

2 gallons shrimp stock

Worcestershire sauce, to taste (McElroy starts with 1 cup)

Hot sauce, to taste (McElroy starts with 1 cup)

1 tablespoon each cayenne, chili powder, white pepper, black pepper, paprika and smoked paprika

Salt, to taste

Rice, for serving

Andouille sausage slices, for garnish

Shrimp, for garnish

Put pork fat in a large, heavy-bottomed pot and heat on high until it reaches its smoking point. Pour in flour while standing back so you don’t get burned by the steam.

Once the steam subsides, use a whisk to constantly stir the roux over high heat until dark in color, about 15 minutes). Once desired color is reached, turn off heat and add tasso ham and all vegetables. Stir together to make a vegetable, tasso ham and roux paste.

Add shrimp stock and about 1 cup each of Worcestershire and hot sauce. Add all spices. Bring to a simmer. The soup will “break,” meaning the fat will separate from the soup. Skim off all the fat while it continues to reduce.

Once you get to the right texture (after about 1 hour of cooking), check seasoning and add more Worcestershire and hot sauce, if desired.

Refrigerate overnight for flavors to meld and intensify. Serve the next day with rice. Garnish with Andouille sausage and shrimp.

Note: This recipe is portioned for restaurant use. Home cooks might want to halve or quarter it – unless they want a lot of gumbo.

Culinary classes in Uniontown

Artisans at the Dahmen Barn is offering culinary class for children and adults in December.

Saturday from 10 a.m. to 1 p.m., Sarah Nagle will offer a drop-in cookie decorating for children. A donation of $1 per cookie is requested.

Dec. 14 at 6 p.m., there’s a $60, hands-on Prime Rib and Holiday Appetizers workshop for adults led by executive chef Aaron Jollymore and Bill Jollymore from Jollymore’s in Lewiston. Register by Monday at www.artisanbarn.org or (509) 229-3414.

Dec. 17 from 1 to 4 p.m., Christine Alexandre-Zeoli, kitchen director for the Delta Zeta Sorority at the University of Idaho, will lead a $45 class on holiday cookies. Register by Dec. 14. Children at least 6 years old may accompany an adult at no additional cost.

The nonprofit creativity center is at 419 N. Park Way in Uniontown.