Ingredients:

  • ½ cup (60g) all-purpose flour
  • ½ cup (120ml) vegetable oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound (450g) Andouille sausage, sliced
  • 1 pound (450g) shrimp, peeled and deveined
  • 1 pound (450g) white fish (like tilapia or cod), cubed
  • 6 cups (1.4L) chicken or seafood stock
  • 1 can (14.5 oz/400g) diced tomatoes
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 1 cup (150g) okra, sliced (fresh or frozen)
  • ¼ cup (10g) fresh parsley, chopped (for garnish)
  • Cooked white rice (for serving)

Instructions:

  1. Heat the oil in a Dutch oven over medium heat. Whisk in flour and cook, stirring continuously until the roux is a deep brown color (about 20-30 mins).
  2. Stir in onions, bell peppers, and celery. Cook until softened (about 5 minutes). Incorporate garlic and cook for 1-2 more minutes.
  3. Add sliced Andouille sausage, thyme, bay leaves, Cajun seasoning, and cayenne. Sauté for another 5 minutes until sausage begins to brown.
  4. Pour in stock and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add shrimp, fish, and okra. Cook until seafood is cooked through (about 5-7 minutes).
  6. Taste and adjust seasoning with salt, pepper, or more cayenne. Remove bay leaves, garnish with parsley, and serve hot over rice.