There’s no way to make a picture of gumbo look interesting! I made this dish because I’m harvesting lots of okra and green peppers.
You don't need to make a rue for this gumbo, so save the calories. It's delicious the way it is.
- 1/4 cup extra virgin olive oil
- 2 pounds okra, caps removed, sliced 1/4-inch thick
- Tony Chachere original seasoning
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 (14.5 oz) can diced tomatoes
- 2 TBSP chopped garlic
- 3 bay leaves
- 1 pound cod*
- 1/2 lb turkey sausage, sliced in bite-sized pieces and sautéed until browned*
- Essence of Emeril to taste
- 8 cups chicken or seafood stock
- 4-8 oz crabmeat*
- File gumbo powder, to taste
- Cooked rice
- In a large stock pot, heat oil on medium. When the oil is hot, add the okra. Season okra with Tony Chachere. Fry the okra, until most of the slime disappears, about 10 min.
- Add the onions, celery, peppers. Season with Essence. Continue cooking, stirring often for about 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Stir in the tomatoes, garlic, and bay leaves. Cook until tomato liquid has reduced a little. Add the stock and bring to a boil. Reduce to a simmer. Simmer for 15 minutes.
- Add the fish, cooked sausage and the file gumbo, and continue to simmer for 5 minutes.
- Stir in crab. Remove the bay leaves and serve over the rice.