roux-based authentic seafood gumbo with okra

Ingredients

• Servings: 8
• roux:
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• vegetables:
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 green bell pepper, chopped
• tomato sauce and spices:
• 6 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon dried thyme
• seafood and okra:
• 1 pound frozen chopped okra
• 1 pound catfish, cut into 2-inch pieces
• 1 1/2 pounds peeled and deveined shrimp
• last addition:
• 1 tablespoon gumbo file powder, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• put flour into a dutch oven or large heavy pot and add flour. turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. set aside to cool and thicken.
• melt butter in a skillet over medium heat. cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• stir water, tomato sauce, worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• stir okra into the vegetable mixture and cook until tender, about 15 minutes. add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. season with the file powder and salt; stir.