Instructions: Directions

Brimming with seafood, this bears some resemblance to a classic French bouillabaisse. We browned the flour for the gumbo base without the typical butter or lard.

Prep Time: 25 minutes

Cooking Time: 93 minutes
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; saute 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.

Servings/

Serving Size:
9 servings (serving size: 1 cup gumbo and 1/2 cup rice)

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