Preparation:
Combine flour and fat in a heavy saucepot or Dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ). Add garlic, onion and peppers.
Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes. Add okra and seafood and return to boil.
Then reduce heat to a simmer and cook another 10 to 15 minutes until heated through. Remove bay leaf. Serve with rice and sprinkle with file powder. F |
