1 lb. fish fillets
1/2 c. flour
1 large onion, chopped
3 stalks celery, chopped
1 medium green pepper, chopped
6 cloves garlic, minced
2 c. sliced okra (10 oz. frozen)
3 bay leaves
1 tsp. thyme
1 tsp. ground red pepper
1 lb. smoked sausage (cut into 1/2" thick slices)
4 c. hot cooked rice
1 lb. shrimp in shells
1/2 cup butter
6 c. chicken broth
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

Cut fish into 1 inch pieces. Peel and devein shrimp. Chill fish and shrimp in salt water until ready to use. In a heavy Dutch oven stir together flour and oil until smooth. Cook over medium-low heat, stirring constantly, about 35 minutes or until a dark reddish brown roux forms. Add onion, celery, green pepper and garlic. Cook and stir over medium heat for 10-15 minutes or until vegetables are tender. Gradually stir in chicken broth. Stir in okra, bay leaves, oregano, thyme, basil, salt, red pepper and black pepper. Bring to a boil, cover simmer for about 1 hour. Add sausage and simmer 10 minutes. Add fish and shrimp. Simmer about 5 minutes more or until fish flakes easily with a fork. Stir once. Discard bay leaves and spoon off fat. Serve with rice.

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