Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free,
Seafood and Fried Okra Gumbo
Ingredients
- 3 1/2 quarts fish stock
- 2 ounces chopped garlic
- 5 bay leaves
- 5 sprigs fresh thyme
- 2 cups dark brown roux, recipe follows
- 1/2 cup file powder, dissolved in water
- 1/4 cup vegetable oil
- 1 large onion, diced
- 1/2 bunch celery, diced
- 2 green bell peppers, diced
- 2 Creole tomatoes, seeded and diced
- 3/4 pound crawfish tails
- 1 pound medium shrimp
- 3/4 pound backfin crabmeat
- Salt and pepper
- Cayenne pepper
- Fried Okra, recipe follows
- 1 cup margarine, melted
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 3 eggs
- 1 cup water
- 1 cup all-purpose flour, seasoned with salt and pepper
- 2 cups Cajun corn flour
- 2 cups okra, chopped
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