Seafood Gumbo - New Orleans Style

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 cups olive oil
• 2 cups flour
• 2 teaspoons chopped garlic
• 3 yellow onions, finely sliced
• 3 green bell peppers, finely diced
• 1 bunch celery, finely diced
• 1 tablespoon dry oregano
• 1/2 tablespoon dried thyme
• 1/2 tablespoon cayenne pepper
• 32 ounces clam juice
• 2 cups water
• 1 bunch green onion, chopped
• 1 bunch parsley, chopped
• 1 lb fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
• 1 lb shrimp, peeled and deveined
• salt and pepper
• tabasco sauce, to taste
• 2 cups cooked rice

Recipe

• 1 in a large, heavy-bottomed pan, over medium heat, heat oil until hot.
• 2 add flour, whisking constantly.
• 3 as roux turns from sand colour to light brown to caramel colour, turn down heat.
• 4 continue cooking and whisking constantly until roux is a dark brown colour.
• 5 increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
• 6 cook 10 minutes.
• 7 add oregano, thyme and cayenne.
• 8 add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; reduce heat to low, and simmer.
• 9 add fish and shrimp, cook for 10 minutes.
• 10 add salt, pepper and tabasco.
• 11 reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
• 12 remove from heat and serve over rice.