A Creole seafood gumbo that includes okra as the thickener rather than a roux or file powder. Easier than making a dark gumbo roux and more available than a filet powder. A hearty delicious Louisiana stew to serve with rice.
1poundfingerling potatoesor large potatoes cur into bite-size pieces
1Cupsliced okra
4Cupschicken stock
1 cupclam juice
2bay leaves
5sprigs fresh thyme
1tablespooncreole seasoning blendor to taste, depending on heat in blend
2tablespoonsworcestershire sauce
1 ½ poundscodcut into 1-2 inch chunks
1poundraw shrimpwith shells on
parsley and hot saucefor the table
Instructions
The creole/cajun trinity: In a dutch over or large pot heat the oil over medium-high heat.Saute the onion, pepper and celery in oil until softened (about 5-7 minutes). Add garlic and cook another 30 seconds.
2 tablespoons olive oil, 1 onion, 1 large bell pepper, 2 stalks celery, 3 cloves garlic
Add the tomatoes, potatoes and okra to the pot and stir. Add the chicken broth, clam juice, herbs and seasoning blend to the pot. Cover and simmer over medium-low heat for 30 minutes.
14 ounces can of tomatoes, 1 pound fingerling potatoes, 1 Cup sliced okra, 4 Cups chicken stock, 1 cup clam juice, 2 bay leaves, 5 sprigs fresh thyme, 1 tablespoon creole seasoning blend, 2 tablespoons worcestershire sauce
Uncover the pot and add the cod and the shrimp. Cook, uncovered until shrimp is pink (about 4-5 minutes.
1 1/2 pounds cod, 1 pound raw shrimp
Serve with parsley and hot sauce on the table. If you want rice, a classic way to serve is to mound the rice in the middle of the bowl and ladle the gumbo around it.
Video
Notes
**DIY Cajun Spice Mixture:makes about 1 1/3 cups
1/2 cup paprika
1 1/2 Tablespoons salt
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons cayenne pepper
1 1/2 Tablespoons white pepper
1 1/2 Tablespoons black pepper
1 1/2 Tablespoons dried thyme leaves
1 1/2 Tablespoons dried oregano leaves
In a small bowl, whisk all ingredients together.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.