Ingredients
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1/4 cup oil
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2 onions, chopped
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2 stalks celery, chopped
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1 (1 lb) bag frozen chopped okra
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1 quart chicken broth
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1 (16 ounce) can whole tomatoes, w/liquid
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4 -5 cloves garlic, crushed
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2 bay leaves
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2 -3 tablespoons crab boil, tied in cheesecloth
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salt & pepper
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hot pepper sauce
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2 lbs raw shrimp, peeled
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1 lb firm white fish fillet (halibut, white fish, cod)
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3 -4 tablespoons flour
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1 pint oyster (OPTIONAL)
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1 lb crabmeat or 2 cans crabmeat
Instructions
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of rice.