Seafood Gumbo

1 medium onion - diced
1 medium bell pepper - diced
2 stalks celery - diced
3 cloves garlic - chopped
1 cup chopped okra - sliced in 1/4" rounds
3 ripe tomatoes - peeled and diced
1 cup tomato juice
1/4 tsp black pepper
1/4 tsp cayenne
1/2 tsp sea salt
1/2 tsp tabasco ( you can vary this according to the amount of heat you desire)
1/4 cup extra virgin olive oil
1/2 lb 51-60 count shrimp - peeled & deviened
1/2 lb solid white fish like cod or haddock - chopped into 1" sized chunks
1 1/2 cups long grain white rice

Saute the onion, bell pepper, celery and garlic in the olive oil for a few minutes till tender but not browned. Add the tomatoes, tomato juice, black pepper, cayenne, salt and tabasco. simmer for about 5 minutes. Add the okra and simmer for another 5 minutes. Finally, add the shrimp and fish continue cooking until the shrimp and fish are firm - around another 10 minutes.

While the gumbo is simmering prepare the rice in the traditional way. In a pan add the rice and 3 cups water with a little sea salt. bring to a full boil. Turn the heat down to low. cover the pan and let steam for 15 to 20 minutes.

To serve: place a portion of rice in the bottom of a large soup or pasta bowl ladle approximately 1 - 1 1/4 cups of the gumbo over the rice.



Number of Servings: 6