Okay, I started this series on Fridays, but because of scheduling, I'm going to move it to Thursdays. Here is this week's recipe.
Medium brown roux
2 med onions, coarsely chopped
2 stalks celery, chopped
2 bell peppers, coarsely chopped
1 Tbsp cooking oil
1 14.5 oz can diced tomatoes
3 to 4 Tbsp Creole seasoning
1 lb frozen okra
1 1/2 tsp file powder
2 C chicken broth
2 C water
1 lb shrimp, peeled and deveined
1 lb crabmeat or fresh fish fillets
Hot cooked rice
I always start this off with a nice thick, medium brown roux. To make a roux, heat 1/2 C cooking oil. Gradually add 1/2 C flour. Stir on low heat until mixture is the color of coffee with light cream. This might take 15 to 30 mins. Add salt and pepper to taste.
In a large stock pot over medium to low heat, saute onions, celery, and peppers in oil about 15 - 20 mins until vegetables are tender but not too mushy. Add roux, diced tomatoes, and creole seasoning. Cook on medium to low heat about 10 mins.
Add okra and file powder, cook about 5 mins. Add chicken broth, water, shrimp, and crabmeat or fish. Simmer 15 to 20 mins or until seafood is cooked through.
Serve over hot cooked rice. Add more file powder to taste.
To get that slimy sheen off the okra before adding to mix, stir fry okra in a hot, dry skillet, stirring constantly. Be careful not to burn the okra!
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