Ingredients

The following ingredients have 6 Servings
  • 2 quarts water
  • 3/4 pound fish fillets (cod, pollock or another variety of fresh white fish), cut into 1-inch pieces
  • 1/2 pound (about 26) small peeled fresh or frozen shrimp
  • 1/4 cup canola oil
  • 1/3 cup flour
  • 2 onions, peeled and sliced (about 2 1/2 cups)
  • 1/2 cup long-grain rice
  • About 7 scallions, damaged leaves removed and discarded; cut into 1/2-inch pieces (about 1 1/2 cups), both white and green parts
  • 5 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
  • 2 tomatoes, cut into 1-inch pieces
  • 1 cup sliced celery
  • 1 green pepper, seeded and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1/2 pound okra, ends trimmed, cut into 1 1/2-inch-long rounds
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 jalapeno pepper, seeded and chopped fine (about 1 tablespoon)
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon filé powder

Instruction

  • In a large saucepan or stockpot, bring the water to a boil. Add the fish and shrimp, stir, and cook over high heat for about 4 minutes. (The water will not have returned to a boil.) With a slotted spoon remove the seafood; place in a bowl, cover, and set aside. Reserve the poaching liquid.
  • Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color. Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly. Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
  • Add the remaining ingredients except for the reserved fish and shrimp and the filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.
  • If serving immediately, add the cooked fish and shrimp, return to a boil, and serve. If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.