1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crayfish, peeled
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
How to Make It
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.
Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.
I felt it was missing something and bland especially after putting a little rice on top. I liked the idea of making dry roux to save on fat, but 1 cup of flour made my gumbo too thick and I had to add more liquid than recipe called for.
Yum! Used 2 bottles of clam juice and 16 oz chicken broth, tilapia instead of red snapper, and frozen cut okra (thawed). Also substituted can of whole oysters for crayfish as suggested. Can't wait for the leftovers!