Seafood Gumbo

Gumbo

1 Stick Unsalted Butter – Melted over low heat
1/2 Cup All Purpose Flour

3/4 Cup Diced Celery (2 stalks greens and all)
1/2 Cup Diced Green Bell Pepper
1/2 Cup Diced Yellow Onion
1/4 Cup Grated Carrot
1 Clove Garlic – Minced

2 TBSP Cajun Seasoning (Here is a good recipe for making your own http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe)
3 Cups Chicken Stock
3 Cups Water
1 TBSP Better Than Bullion (Chicken Base)
1 Quart Canned Tomatoes
2 Bay Leaves
1 Knorr Tomato (with Chicken) Bullion Cube
1/2 tsp Frank’s Red Hot
1/2 tsp Worcestershire Sauce
1/8 tsp Chipotle Powder

2 Cups Sliced FROZEN Okra

3 Small Talapia Fillets
1 Pound Raw, Peeled, Deveined Shrimp
1 4.25 Oz Can Crabmeat

1 Tablespoon Gumbo Filé Powder (plus extra to sprinkle over finished dish)

To make Roux:
In a large heavy bottomed pot or dutch oven melt butter over low heat and whisk in flour. Stirring often until flour is dark toasted brown. Be careful if it burns it will be ruined and you’ll have to toss it and start over.

Once the roux if done toss in vegetables. This will halt the cooking of the roux. Sauté over low heat until vegetables are soft and translucent. (About 15 minutes)

Add cajun seasoning, chicken Stock, water, chicken bullion, tomatoes, bay leaves, tomato bullion, hot sauce, worcestershire and chipotle powder – Cook over medium heat for 1 Hour

Reduce heat to medium low. Add sliced FROZEN okra and continue to cook for an additional 30 minutes.

Remove bay leaves. Add crab, fish and shrimp. Reduce heat to low, cook another 15 minutes

Remove from heat add Filé Powder.  Serve over rice.  Sprinkle finished dish with filé powder.

Adapted from:
http://www.katrina-runs.com/seafood-gumbojust-like-my-grandmother
and
http://www.foodnetwork.com/recipes/bubbas-shrimp-gumbo-recipe/index.html

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