Spicy Seafood Gumbo

Recipe

• 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 chopped onion
• ½ cup chopped celery
• 2 teaspoons pressed garlic
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon Tabasco sauce
• 1 bay leaf
• 4 tablespoons chopped fresh parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 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.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas