Roux-Based Authentic Seafood Gumbo with Okra Recipe

Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high put the pot on the burner and cook stirring constantly with a wooden spoon until thick and bubbly has a 'peanutty' smell and is dark brown about 10 minutes. Set aside to cool and thicken.

Melt butter in a skillet over medium heat. Cook and stir celery green onions and bell pepper in hot butter until tender about 10 minutes; add to pot with the roux.

Stir water tomato sauce Worcestershire sauce garlic 2 teaspoons salt hot pepper sauce and thyme into the vegetable mixture. Bring the mixture to a gentle boil reduce heat to medium-low and simmer for 1 hour.

Stir okra into the vegetable mixture and cook until tender about 15 minutes. Add catfish stir gently and cook until the flesh is easily flaked with a fork about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink about 3 minutes. Season with the file powder and salt; stir.