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Creole Style Seafood Gumbo




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




1 Tablespoon olive oil
1/2 small white onion, chopped finely
4 green onions, white and green parts, chopped coarsely
1 small green bell pepper, seeded, and chopped into 1/2 inch pieces
2 stems celery, thinly sliced
6 buds garlic, peeled and finely chopped
2 large tomatoes, peeled, seeded, and chopped medium
2 cups water
1 Tablespoon chicken bouillon powder (Knorr-Suisse brand)
2 Tablespoons fresh basil, chopped, OR 1 teaspoon dried basil leaves
1 pound young okra (no larger than your thumb) trimmed, and cut in to
halves, OR, if necessary, 1 package (10 ounces) frozen cut okra
1 pound mullet, catfish, scrod or other firm white fish, cut into 1" cubes
3/4 pound raw shrimp, (medium size 20-30 / pound) peeled and deveined, cut
into halves
Salt and pepper
Hot pepper sauce (optional)
1/4 teaspoon red-pepper flakes (optional)



Recipe



Heat medium-large heavy wok over medium heat. When hot, add oil. Cook
onions, pepper and celery, 10 minutes, until softened. Stir in garlic and
cook 1 minute more. Add tomatoes, water, bouillon powder, okra, basil and
(if used) red-pepper flakes. Cook on low heat, 5 minutes, for flavors to
blend.

Add fish and shrimp to saucepan; cook 3 to 4 minutes, turn off heat, allow
food to continue cooking until seafood is opaque and just barely cooked
through. Place into serving dish. Season with salt and pepper. Serve with
hot pepper sauce on the side if desired.

Can be served over spaghetti squash, over whole wheat ziti pasta, or may be
eaten as a stew.