GULF OF MEXICO GUMBO


FOR CAJUN-CREOLE SEASONING

1 tablespoon salt

3/4 teaspoon ground red pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

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FOR GUMBO

1 cup all-purpose flour

1 teaspoon vegetable oil

2 cups onion; chopped

1 cup green bell pepper; chopped

1/2 cup celery; chopped

4 cloves garlic; minced

1 cup okra; sliced

1 cup tomato; chopped

1 1/2 cups water

1 teaspoon Cajun-Creole Seasoning (see above)

4 (8 oz.) bottles clam juice

2 bay leaves

1/2 lb red snapper or other firm white fish fillet; skinned & cut into
1-inch pieces

1/4 cup green onions; thinly sliced

3/4 lb crayfish; peeled

1/4 lb medium shrimp; peeled & deveined

1/2 teaspoon hot sauce

4 1/2 cups hot cooked long-grain rice

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1. 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.

2. 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; bring to a boil.
Gradually add browned flour, stirring with a whisk. Reduce heat; simmer,
uncovered, for 45 minutes, stirring occasionally.

3. Add snapper or other white fish of your choice; 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.

* NOTE: 1 (8 oz.) container of select oysters, undrained, can be
substituted for crayfish, if desired.

Yields 9 servings (Serving size = 1 cup gumbo and 1/2 cup rice)

CALORIES: 254; PROTEIN: 17g; CARBS: 42g; FAT: 2g; SODIUM: 447mg;
CHOL: 59mg; IRON: 3mg; FIBER: 2g; CALC: 73mg.
