Ingredients: |
Ingredients: 1 lb fresh or frozen fish fillets 1 lb fresh or frozen shrimp in shells ½ c flour ½ c salad oil 1 c chopped onion 1 c chopped celery ¾ c chopped green pepper 6 cloves garlic, minced 6 c chicken broth 2 c chopped okra (or 10 oz pkg frozen cut okra) 3 bay leaves 1 tsp oregano 1 tsp thyme 1 tsp basil ½ tsp salt ½ tsp ground red pepper ½ tsp ground black pepper 1 lb andouille or smoked sausage, cut into ½” chunks 2 - 4 tsp file powder (optional) 4 c hot cooked rice
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Directions: |
Directions:Clean and cut fish into 1”chunks. Peel and devein shrimp. Rinse and drain seafood and refrigerate until ready to use. In a heavy skillet (ie: a Dutch oven), stir together flour and oil until smooth. Cook over medium/low heat, stirring constantly, about 35 minutes, or until a dark reddish brown roux forms. Add onion, celery, green pepper, and garlic. Cook and stir over medium heat for 10 - 15 minutes or until vegetables are very tender. Gradually stir in chicken broth. Stir in okra and seasonings and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for about an hour. Add sausage and simmer 10 more minutes. Add seafood and simmer another 5 minutes or until fish flakes easily with a fork. Stir once. Remove bay leaves and skim off fat. Season each serving to taste with file powder, if desired. Serve with rice. |