Ingredients
- 2 quarts water
- ¾ pound fish fillets (cod, pollack or another variety of fresh white fish), cut into 1-inch pieces
- ½ pound (about 26) small peeled fresh or frozen shrimp
- ¼ cup canola oil
- ⅓ cup flour
- 2 onions, peeled and sliced (about 2 1/2 cups)
- ½ 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)
- ½ 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)
- ¼ teaspoon cayenne pepper
- 1 tablespoon file powder
- Nutritional Information
Nutritional analysis per serving (6 servings)
306 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 23 grams protein; 89 milligrams cholesterol; 889 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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 file powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 20 minutes. Stirring, sprinkle the file 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.
Dining and Cooking