Kitchen Zen for Men: Seafood Gumbo

Ingredients

• 1-1/2 to 2 lbs. bass or rockfish fillets
• ½ lb. shrimp, shelled & deveined
• 1 lb. turkey smoked sausage
• 1 cup celery, chopped
• ½ cup red pepper, chopped
• ½ cup green pepper, chopped
• ¾ cup red onion, chopped
• ¾ cup red onion, chopped
• 32 oz. crushed tomatoes (Home canned if possible)
• 20 oz. Chicken broth (Homemade if possible)
• 6 oz. V-8 juice
• 1 tsp. kosher salt
• ½ tsp. fresh-cracked pepper
• 2 bay leaves
• ½ tsp. fresh thyme, chopped finely
• 1 tsp. Old Bay seasoning
• 1 lb. okra, sliced into 1/2 inch pieces
• Olive oil
• 3 Tbsp. corn starch
• 1 cup white short-grain rice

Method

1. Coat bottom of large non-stick pot with Classic olive oil.
2. Add celery, peppers and onions.
3. Cover and sweat over low heat until soft, about 5 - 7 minutes.
4. Add tomatoes, V-8 juice, broth and herbs.
5. Add salt, pepper, Old Bay and bay leaves.
6. Bring to a boil, then lower heat and simmer uncovered for 30 minutes. Add Okra, stir in thoroughly.
7. Bring back to a simmer, cook for 5 minutes.
8. Add rice; cover and bring back to a simmer and cook an additional 20 minutes, stirring occasionally.
9. Cut fish and shrimp into ¾ inch pieces.
10. Add fish and shrimp to mixture, stirring until combined well.
11. Cover and cook 5 more minutes. Turn off heat and let stand for 5 more minutes, or until fish has turned white and is firm.

Do not over-stir; this will break fish into tiny pieces. Optional: Mix corn starch with a small amount of water and add slowly until desired consistency is reached.

Alternate method: Instead of adding rice to the gumbo, prepare in accordance with package directions and serve gumbo over the rice. If this method is preferred, be sure to add corn starch to thicken mixture first.