another fresh seafood idea

Seafood is a Southern tradition. Early on, Southerners established a tradition of fish and shellfish cookery.  A diversity of waters—bayous, bays, streams, sounds and the Atlantic Ocean—produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed.

Centuries ago, early French and Spanish flavors blended. Later the English brought their style. And African-Americans came to infuse the flavors of Africa as well. Legendary Cajun and Creole cooking associated with Louisiana was inspired and enhanced by Native Americans and African-Americans.

• ¾ pound small shrimp, peeled
• 1 pint standard oysters, undrained
• ½ pound backfin crabmeat (remove any shell or cartilage)
• ½ pound firm, skinless fillets, cut into 1-inch pieces
• ¼ cup vegetable oil
• ¼ cup flour
• ¾ cup onion, chopped
• ½ cup celery, chopped
• 2 teaspoons garlic, pressed
• 4 cups chicken broth
• 1 14 ½-ounce can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon Tabasco sauce
• 1 bay leaf
• 4 tablespoons fresh parsley, chopped
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon salt
• 1 10-ounce package frozen cut okra
• white rice, cooked, optional for serving

Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as “roux,” is copper-colored, about 15 to 20 minutes.

Add onion, celery and garlic and cook until tender. Add broth, tomatoes, Worcestershire, Tabasco, bay leaf, 2 tablespoons parsley, thyme, basil, oregano, pepper and salt. Bring to boil, reduce heat and simmer 20 minutes. Add okra. Simmer 25 minutes. Add fish, shrimp and oysters. Simmer 5 minutes. Add crabmeat and continue simmering until fish, shrimp and oysters are done, about 5 more minutes.

Serve over hot rice, if desired. Garnish with remaining parsley.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor