Gumbo

By Ashley Watts (Local I’a)

photo courtesy of Local I’a

Ingredients

1/2 cup butter

1/2 cup all-purpose flour

2 cups green bell pepper, large dice

2 cups yellow onion, large dice

3 Tbsp garlic, minced

3 bay leaves

4 Tbsp cajun seasoning

1-28 oz. can diced tomatoes + 1 can of water

as needed fish stock, see below

1 1/2 cups okra, chopped

1 1/2 lbs fish, cut into bite-sized pieces

TT salt and black pepper

TT gumbo file

TT hot sauce

Instructions

In a large stockpot, melt the butter over medium heat. Add the flour whisking vigorously to prevent clumping. Keep stirring and cooking for another 15 minutes, until the roux turns a caramel color.

Add bell pepper, onion and garlic and cook while stirring 2-3 minutes. Add bay leaves, cajun seasoning, diced tomatoes and 1 can of water to rinse out the can. Add enough fish stock to fill the pot half to three quarters of the way up. Bring to a boil and reduce to a simmer.

Add okra and a generous amount of salt and simmer on low heat for at least an hour.

Add the fish and continue simmering just until the fish is cooked through. Add gumbo file and hot sauce to taste.

Fish Stock

2 lbs fish bones, rinsed clean

4 Tbsp cajun seasoning

In a large stock pot combine fish bones and cajun seasoning. Fill the pot up with cold water. Bring to a boil, reduce to a simmer and cook 45 minutes to 1 hour. Strain, cool and store in the refrigerator until needed.

Recipe edited by Sarah Burchard