A hands-off method for a rich, dark gumbo roux, so you can celebrate Mardi Gras away from the stove. While I recommend following the recipe as written—and it's well worth the trouble of finding head-on shrimp and filé powder for what might be the most soul-stirring gumbo you've tasted—the most important lesson to take away here is that any gumbo is more within reach when you bake your roux. Adapted slightly from <strong><a href="https://food52.com/recipes/33767-alton-brown-s-shrimp-gumbo">The Food Network</a></strong>. Serve with rice.

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