Seafood Gumbo

• 3/4 cup extra virgin olive oil
• 3/4 cups all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium bell pepper, diced
• 1 jalapeno pepper, diced
• 1 quart reduced sodium chicken broth ( homemade is best)
• 1 quart clam juice
• 1 pound frozen okra
• 1 14-ounce can diced tomatoes
• 1 1/2 pounds shrimp, peeled, shells reserved
• 1 pound fresh cod, cut into 1 inch chunks
• 1/2 pound fresh salmon, cut into chunks
• 4 cups white rice, cooked
• green onions, chopped, for garnish

Directions

Heat your oil in a large pot over medium high heat. Add the flour, stirring well and cooking until the mixture is a deep copper brown. Add the next seven herbs and spices and the onion, celery, bell pepper and jalapeno pepper. Cook until the vegetables are tender. Remove from the heat.

Place the chicken broth, clam juice and reserve shrimp shells in a pot and bring to a boil. Reduce to simmer and cook for 10 minutes. Strain the stock into the vegetable mixture and stir to combine.

Cook the vegetable and stock mixture until thickened. Add the okra and the tomatoes. Add the seafood. Simmer the mixture for 30 minutes.

Prepare your rice according to package directions while the soup is simmering. Serve each bowl of soup with a generous helping of the rice. Garnish with the chopped onions.