Seafood gumbo with jasmine rice, worked out from a photo and notes of JJ Johnson's recipe

Melt butter with vegetable oil in a deep Dutch oven, add flour and cook over moderate heat, stirring constantly so it does not scorch, about 10 minutes, to a very dark roux the colour of peanut butter.

Chop cherry tomatoes, onion, garlic, celery and red bell pepper; mix a spice blend of smoked paprika, onion powder, garlic powder, a little sugar, dried thyme, bay and oregano.

Add the vegetables to the roux and cook gently about 10 minutes until they cook down.

Add a little tomato paste and about half the spice mixture; cook a couple of minutes so the spices bloom.

Stir in the chicken stock, then a little Worcestershire and lemon juice.

Add sausage, okra, peeled and deveined shrimp and scallops, and simmer for a while.

Cook jasmine rice to serve; the notes say to top with corn chips.

Bring the gumbo back up to a bubble for a few minutes until thickened and serve with the rice.