Mexican Gumbo may come as a surprise, but this recipe is a great twist on the typical New Orleans style dish.
- 1 cup all-purpose flour
- 1 teaspoon vegetable oil
- 2 cups chopped onion
- 1 cup chopped green pepper
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1 cup sliced okra (optional, asparagus)
- 1 cup chopped tomato
- 1-1/2 cups water
- 1 teaspoon Creole seasoning
- 4 (8 oz.) bottles clam juice
- 2 bay leaves
- 1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
- 1/4 cup thinly sliced green onions
- 3/4 pound crayfish, peeled (or lobster, oysters, mussels)
- 1/4 pound medium shrimp, peeled
- 1/2 teaspoon hot sauce
- 4-1/2 cups cooked long grain rice
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried sweet basil
- 1 tablespoon dried thyme leaves
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon celery seed
- 5 tablespoons sweet paprika
- Place flour in a 9-inch cast-iron skillet.
- Cook over medium heat twenty minutes or until browned, stirring constantly with a whisk.
- Add onion, bell pepper, celery and garlic. Sauté eight minutes or until tender.
- Add okra and tomato. Cover and cook five minutes, stirring occasionally.
- Add 1-1/2 cups water, Creole seasoning, clam juice and bay leaves. Bring to a boil.
- Gradually add browned flour, stirring with a whisk.
- Reduce heat, simmer and uncovered for 45 minutes, stirring occasionally.
- Add snapper, cook five minutes.
- Add green onions, crayfish and shrimp. Cook ten minutes or until seafood is done.
- Stir in hot sauce and discard bay leaves.
- Serve gumbo over rice.