1/2 cup flour
3/4 cup butter
3 onions, chopped
2 stalks celery, chopped
1 lb. okra (may be frozen), chopped
1 lb. kielbasa sausage, chopped
3 16-oz. cans diced tomatoes
1 quart fish stock
1 cup beef broth
4 bay leaves
4 cloves garlic, chopped
1 tsp. each red and black pepper
1/2 oz. thyme
2 lb. fish pieces
1 lb. each shrimp and oysters, with oysters’ juices
Chopped green onions, for garnish
METHODS/STEPS
1. Combine flour and butter for roux. Cook over medium heat, stirring constantly, until flour turns coffee-colored, about 30-40 minutes. If you see little black specks in roux, it is burned and you need to start over.
2. Sauté onions, celery and kielbasa until vegetables are translucent.
3. Add tomatoes, stock, broth and spices; simmer 10 minutes.
4. Add fish; cook 5 minutes.
5. Add oysters and shrimp; simmer 5 minutes.
6. Serve over steamed white rice.
2. Sauté onions, celery and kielbasa until vegetables are translucent.
3. Add tomatoes, stock, broth and spices; simmer 10 minutes.
4. Add fish; cook 5 minutes.
5. Add oysters and shrimp; simmer 5 minutes.
6. Serve over steamed white rice.
ADDITIONAL TIPS
The only hard part of this recipe is the time it takes to make the dark roux.
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