It's that hot,'' he says. The roux-making process takes only about 5 minutes. When the mixture reaches the desired color, a handful of diced onions, peppers and celery is added to stop the cooking process and prevent the roux from burning. File powder is made from dried sassafras leaves and is available at many supermarkets and fish stores, as well as specialty stores, such as West Point Market. When fresh okra isn't available, frozen okra will do, Russo says.
Some people omit okra because it can produce a slimy texture.
The sliced okra is fried in a deep pot in plenty of hot oil. When it begins to brown, Russo stirs and mashes the okra with a whisk. This breaks down the fibers. The real secret to making great gumbo, though, is not in the roux or okra. It is in seasoning each batch of ingredients that goes into the pot.