Seafood Gumbo

MAKE THE ROUX: In a medium cast-iron frying pan over low heat, heat the vegetable oil. With a wooden spoon, stir in the flour. Cook, stirring constantly, until the roux is a dark caramel brown, about 1 hour 10 minutes.

In a non-stick frying pan over medium heat, melt the butter. Add the onion, bell pepper, celery, and garlic and sauté until the vegetables soften, about 10 minutes. Add the cooked vegetables to the cast-iron frying pan and continue to cook for 10 minutes. Remove the frying pan from the heat and stir in the File powder, black pepper, white pepper, cayenne, and paprika. With a rubber spatula, carefully scrape the roux into a heatproof bowl. (It is hot and will continue to cook in the bowl.) Set aside.

In a Dutch oven over medium heat, heat the fish stock and tomato sauce. Whisk the roux into the stock and bring to a simmer. Stir in the diced tomato and seafood and gently simmer until the seafood is cooked through, about 5 to 10 minutes. If the gumbo is boiling rapidly, reduce the heat to medium low. Season to taste with the hot pepper sauce and salt and pepper.

TO SERVE: Ladle the gumbo into 6 bowls and garnish with the scallions and tomato.