ROUZ: Heat 1/3 cup oil in cast iron Dutch Oven or other heavy pot. Add 1/3 cup flour. Stir over medium heat until caramel colored. SAUTE: 2 Tbsp butter; 1 cup EACH of celery, green or red pepper, and onion; and 4 cloves minced garlic. Stir 2 cans(14.5 oz.) tomatoes into rouz. Add 2 Tbsp file gumbo seasoning and sauteed vegetables. Cover and simmer 20 minutes. Stir in cooked crab, shrimp, chicken-any combination that suits you. Simmer for 2-3 minutes. Serve in warm bowls over hot rice. May add 10 oz frozen okra also. |
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