Gulf of Mexico Gumbo

1 c all-purpose flour
1 tsp canola oil
2 c chopped onion
1 c chopped green bell pepper
½ c chopped celery
4 garlic cloves, minced
1 c sliced okra
1 c chopped tomato
1 ½ c water
1 tsp Cajun-Creole Seasoning (see recipe below)
4 8-oz bottles clam juice
2 bay leaves
½ lb. skinless red snapper or other firm white fish fillet, cut into 1-in pieces
¼ c thinly sliced green onions
¾ lb. crawfish, peeled
¼ lb. medium shrimp, peeled & deveined
½ tsp hot sauce
4 ½ c hot cooked long-grain rice


Lightly spoon flour into a dry measuring cup. Place flour in a 9-inch cast-iron skillet and cook over medium heat for 10 minutes or until browned, stirring constantly with a whisk (if flour browns too fast, remove from heat, and stir constantly until flour cools). Remove from heat and set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery and garlic. Sauté 8 minutes or until tender. Add okra and tomato. Cover and cook for 5 minutes, stirring occasionally. Add 1 ½ cups water, Cajun-Creole Seasoning, clam juice and bay leaves. Bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Add snapper. Cook 5 minutes. Add green onions, crawfish and shrimp. Cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Serve over rice.

Cajun-Creole Seasoning

1 T salt
¾ tsp ground red pepper
½ tsp garlic powder
½ tsp black pepper

Combine all ingredients.