Seafood Gumbo

 

2

cups basmati rice

2

tablespoons olive oil

1

tablespoon Gold Medal® unbleached all-purpose flour

2

onions, chopped

1

green bell pepper, chopped

1

stalk celery, thinly sliced

3

cans (14 oz each) stewed tomatoes

1

cup sliced okra

1/2

lb haddock or other medium-firm fish fillets (about 1 inch thick) cut into cubes

1/2

lb uncooked medium shrimp, peeled, deveined

1/2

lb sea scallops

1/4

lb shucked oysters, drained and rinsed

1

teaspoon red pepper sauce

1/2

teaspoon filé powder

• 1 Prepare the rice according to package directions.
• 2 Meanwhile, in a large saucepan, combine the oil and flour. Cook over medium heat for 3 to 5 minutes, stirring constantly, until the mixture turns dark brown. Add the onions, bell pepper, and celery. Cook, stirring, for 3 to 4 minutes, or until the vegetables begin to soften.
• 3 Add the tomatoes and okra and bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the haddock, shrimp, scallops, and oysters. Simmer, covered, for 5 minutes, or until the fish, shrimp, scallops, and oysters are opaque. Remove from the heat and stir in the hot-pepper sauce and file powder. Serve over hot rice.