Gulf of Mexico Gumbo

Ingredients

• 2  bay leaves 
• 1 teaspoon creole seasoning 
• 0.5 cup celery chopped
• 32 ounce bottled clam juice 
• 4.5 cups rice long-grain hot cooked
• 0.8 pound crawfish tails peeled
• 1 cup flour all-purpose
• 4  garlic clove minced
• 1 cup bell pepper green chopped
• 0.3 cup spring onion thinly sliced
• 0.5 teaspoon hot sauce 
• 1 cup okra sliced
• 2 cups onion chopped
• 0.3 pound shrimp deveined peeled
• 0.5 pound fish fillet white red firm cut into 1-inch pieces
• 1 cup tomatoes chopped
• 1 teaspoon vegetable oil 
• 1.5 cups water 

Equipment

• frying pan
• whisk
• dutch oven

Directions

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.)
2. Remove from heat; set aside.
3. Heat oil in a large Dutch oven over medium heat.
4. Add onion, bell pepper, celery, and garlic; saut 8 minutes or until vegetables are tender.
5. Add okra and tomato; cover and cook 5 minutes, stirring occasionally.
6. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
7. Add snapper; cook 5 minutes.
8. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves.
9. Serve gumbo over rice.
10. Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.