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Seafood Gumbo

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Why I Love This Recipe

Gumbo was brought to America by the French settlers that came to Louisiana. Originally it was a highly seasoned fish stew, but gradually local ingredients are substituted. I still prefer my gumbo with fish as it originally intended. I know this recipe calls for lots of ingredients, but trust me, it is worth the preparation! I like my gumbo really spicy with lots of rice. If you prefer it not to be so spicy, just cut the ground red pepper ingredient in half.

Ingredients You'll Need

1/2 lb orange roughy
3-3/4 cups water, divided
6 oz medium size raw shrimp, peeled and deveined
1 cup onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
2 chicken bouillon granules
2 cans (about 14 ounces each) stewed tomatoes
1-1/2 cups okra (this can be found in frozen vegetable section)
½ cup of celery
1 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp black pepper
2 tsp cornstarch
2 spicy cajun sausages, sliced
small handful of green onions, chopped(as garnish on top of the gumbo)
1/2 cups hot cooked brown rice(cooked according to instruction)


Cut fish into 1-inch pieces.

Bring 3 cups water to a boil in medium saucepan over high heat. Add fish and shrimp; cook until fish flakes easily when tested with fork and shrimp are opaque(about 3 minutes). Drain; set aside.

Combine onion, bell pepper, additional 1/2 cup water, sausage, celery, garlic and bouillon granules in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until vegetables are crisp-tender.

Add in tomatoes, okra, thyme, savory, brown rice, red pepper and black pepper. Bring to boil and reduce heat to simmer. Let it cook for another 5 minutes. Stir occasionally.

Dissolve corn starch with the remaining ¼ cup of water, stir mixture into gumbo. Cover and let simmer for another 2 minutes.

Add in fish, shrimp and sausage mixture. Simmer for additional 10 minutes. Sprinkle green onions on top before serving.

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