Ingredients
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2 cups olive oil
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2 cups flour
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2 teaspoons chopped garlic
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3 green bell peppers, finely diced
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1 bunch celery, finely diced
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1 tablespoon dry oregano
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1/2 tablespoon dried thyme
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1/2 tablespoon cayenne pepper
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32 ounces clam juice
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2 cups water
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1 bunch parsley, chopped
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1 lb shrimp, peeled and deveined
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salt and pepper
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Tabasco sauce, to taste
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2 cups cooked white rice
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1 bunch green onion, chopped
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3 yellow onions, finely sliced
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1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
Instructions
- In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
- Add flour, whisking constantly.
- As roux turns from sand colour to light brown to caramel colour, turn down heat.
- Continue cooking and whisking constantly until roux is a dark brown colour.
- Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
- Cook 10 minutes.
- Add oregano, thyme and cayenne.
- Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
- Add white fish and shrimp, cook for 10 minutes.
- Add salt, pepper and Tabasco.
- Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
- Remove from heat and serve over white rice.