Classic Seafood Gumbo with Okra and Roux

1. 1

   Make the roux: In a Dutch oven or large heavy pot over medium-high heat, combine flour and oil. Cook, stirring constantly with a wooden spoon, until the roux turns dark brown, becomes thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.

2. 2

   Make the gumbo: In a skillet over medium heat, melt the butter. Add the celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Transfer to the roux.

3. 3

   Stir the water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then lower the heat to medium-low and simmer for 1 hour.

4. 4

   Stir in the okra and cook until tender, about 15 minutes. Add the catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in the shrimp and cook until bright pink, about 3 minutes. Season with the file powder and the remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.

• Calories 466.75 kcal High
• Protein 30.43 g Good Source
• Carbs 39.42 g Moderate
• Total Fat 21.91 g High
• Saturated Fat 4.18 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 172.02 mg High
• Sodium 408.6 mg Moderate
• Fiber 9.68 g Good Source
• Sugar 13.23 g High
• Added Sugar 7.62 g Moderate
• Calcium 251.5 mg Moderate
• Iron 2.59 mg Moderate
• Potassium 1088.07 mg Good Source
• Vitamin A 141.65 mcg_rae Moderate
• Vitamin C 32.17 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery