Gumbo

1. Small dice all of the vegetables and combine in a container with the minced garlic. Put to the side.
2. Separately mix the proteins with both blackened seasoning and 1 tablespoon of gumbo file. Keep all of the diced protein separated from each other, as you will be searing them.
3. In a pot, bring the 12 quarts of chicken stock.
4. Heat up, on the highest flame, a large rondeau.
5. Sear the proteins one at a time, developing a fond on the pot. Do not overcrowd the pan. Take the proteins out once they are seared and combine them all in any container. Save this rondeau While you are doing this process, look at the next step to start the roux.
6. In a separate, large rondeau (not the one you are saving), add the oil and the pork base. Heat the oil until the base is able to be whisked in. Add the flour and mix in with a whisk. Keep on a medium heat, constantly stirring for 30-45 minutes. At that time, it should be the color of chocolate. If it is not, increase the heat and continue to stir until it is. You want to make sure there is no flour burning at the bottom of the pan.
7. In the rondeau you saved from searing the meats, sweat the peppers, onion, celery, garlic, and okra. Do not brown the vegetables.
8. Once sweated, add the seared proteins and the water/chicken base mixture to the same rondeau as the vegetables. Simmer for 30 minutes.
9. Bring the soup to a boil and add the finished chocolate-colored roux one spoonful at a time while vigorously whisking. Add roux until the desired thickness is achieved. Taste and add seasoning, gumbo file, more chicken base as needed. Simmer gumbo for 15 minutes.
10. Cool down and let sit overnight to develop more flavor. For plate up, sear.

To Plate:

1. Heat the gumbo.
2. Season the shrimp with blackened seasoning and saute until cooked.
3. In a large based bowl, put rice in 1/4th of the area.
4. Pour the gumbo to fill the rest of the space.
5. Plate the shrimp along the edge of the rice and gumbo.
6. Garnish with scallions.