1/4 cup vegetable oil
1 cup premade roux
8 cups seafood stock
2 cups water
1 14.5 ounce can unsalted diced tomatoes
1/4 cup Worcestershire sauce
2 bay leaves, torn in half
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
1 1/2 cup onion, diced
1/2 cup celery, diced
1 cup green bell pepper, diced
5 cloves garlic cloves, chopped
1 1/2 teaspoons kosher salt
1 pound shrimp, peeled and deveined
1 pound white fish (like cod or catfish)
8 ounces lump crab meat (pick through for shells)
10 ounces okra, sliced (frozen okra also works)
1 tablespoon filé powder
cooked white rice
green onions, sliced
- In a large saucepan, warm the stock and water. Meanwhile, in a large Dutch oven, combine the oil, onion, celery, bell pepper and 1/2 teaspoon salt. Cook over medium heat for 10 minutes, or until softened. Add the garlic at the end of the 10-minute cooking period, and stir until fragrant (about 1 minute).
- Add the premade roux to the vegetable mix, stir well until it is combined. Pour in the stock mixture. Add the tomatoes, Worcestershire sauce, 1 teaspoon salt, bay leaves, cayenne and thyme. Simmer covered for 45 minutes to 1 hour, or until reduced and thickened. Stir occasionally.
- Add the shrimp, white fish, crab, okra and filé powder. Cook through for another 10 minutes (be sure to break up the white fish with a wooden spoon after it has cooked through). Salt to taste. Serve over white rice topped with green onions and parsley.