Cajun Seafood Gumbo with Okra

Begin by preparing the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Stir constantly with a wooden spoon to prevent burning, until the mixture reaches a deep brown color and thickens, emitting a nutty aroma reminiscent of peanuts. Allow it to cool and thicken before setting it aside.

Next, create the gumbo base: Melt butter in a skillet over medium heat. Add diced celery, chopped green onions, and sliced bell pepper; cook until the vegetables are tender and well combined, approximately 10 minutes. Mix in the prepared roux.

Combine the vegetable mixture with other essential ingredients: Add water, tomato sauce, Worcestershire sauce, minced garlic, 2 teaspoons of salt, hot pepper sauce, and thyme to the skillet. Bring the mixture to a gentle simmer on the stovetop, then reduce heat to medium-low and let it cook for 1 hour.

Introduce the okra: Stir in the okra and continue cooking until it becomes tender, taking around 15 minutes.

Add protein to the gumbo: Introduce the catfish and stir gently, allowing it to cook until the flesh flakes easily with a fork, approximately 5 minutes. Then, add shrimp and stir gently until they turn bright pink, about 3 minutes.

Finish the dish: Season with file powder and remaining 1/2 teaspoon salt. Stir everything together, then serve the gumbo hot in bowls.