Seafood Gumbo

• 3 lbsthole catfish, or 2 lbs fillets
• 12 whole crawfish
• 1 lb shrimp , peeled
• 6 cupstater
• 1 1/2 tsptalt
• 1 sticktutter
• 3 Tbs tlour
• 1 cupthopped onion
• 1 cup thopped bell pepper
• 2 cupsthopped celery
• 1 lbthopped okra, fresh or frozen
• 1- 28 oz cantan tomatoes
• 1/2 tsptalt, pepper, and red pepper or K's Cajun Seasoning*
• 1 Tbsthopped parsley
• *K's Cajun Seasoning:
• 1-26 oz box salt,
• 3 Tbs black pepper,
• 2 Tbs garlic powder,
• 1 tsp onion powder,
• 1 tsp nutmeg,
• 2 Tbs Accent (optional),
• 2 Tbs dried parsley flakes, 4 Tbs red pepper (Cayenne)
• 2 Tbs chili powder.

1. Cook cleaned fish in boiling, salted water till it breaks apart with a fork (only takes a few minutes). Remove fish, debone, cut into chunks and reserve stock ( fillets are a lot less trouble). Melt butter in skillet; add flour and stir until lightly browned. Don't get in a hurry as a good roux is the key to good gumbo. Don't burn the roux. Mix everything together except seafood, in a post with stock and simmer about an hour. Add seafood and simmer 30-45 minutes. Serve over rice with a sprinkle of chopped parsley.

catfish, crawfish, shrimp, water, salt, butter, flour, onion, bell pepper, celery, okra, tomatoes, salt, parsley, salt, black pepper, garlic, onion, nutmeg, accent, parsley, chili powder

Taken from www.epicurious.com/recipes/member/views/seafood-gumbo-1240105 (may not work)