Roux-Based Authentic Seafood Gumbo with Okra
Description
Start this Cajun-style gumbo with a roux and the holy trinity, then simmer it to perfection with okra, catfish, and shrimp in a tomato-based broth.
Ingredients
•
1/2 cup all-purpose flour
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1/2 cup vegetable oil
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1 tablespoon butter
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1 cup chopped celery
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1 cup chopped green onions
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1 green bell pepper, chopped
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6 cups water
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1 (8 ounce) can tomato sauce
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2 tablespoons Worcestershire sauce
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2 cloves garlic, minced
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2 teaspoons salt, or to taste
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1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
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1/2 teaspoon dried thyme
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1 pound frozen chopped okra
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1 pound catfish, cut into 2-inch pieces
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1 1/2 pounds peeled and deveined shrimp
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1 tablespoon gumbo file powder, or to taste
Directions
1
Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
2
Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
3
Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
4
Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.