Seafood Gumbo - New Orleans Style - cooking recipe

Ingredients

2 cups olive oil
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely sliced
3 green bell peppers, finely diced
1 bunch celery, finely diced
1 tablespoon dry oregano
1/2 tablespoon dried thyme
1/2 tablespoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onion, chopped
1 bunch parsley, chopped
1 lb white fish fillet, diced into 1/2 inch 1 cm cubes (haddock, etc)
1 lb shrimp, peeled and deveined
salt and pepper
Tabasco sauce, to taste
2 cups cooked white rice

Preparation

In a large, heavy-bottomed pan, over medium heat, heat oil until hot.
Add flour, whisking constantly.
As roux turns from sand colour to light brown to caramel colour, turn down heat.
Continue cooking and whisking constantly until roux is a dark brown colour.
Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux.
Cook 10 minutes.
Add oregano, thyme and cayenne.
Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil; Reduce heat to low, and simmer.
Add white fish and shrimp, cook for 10 minutes.
Add salt, pepper and Tabasco.
Reduce heat to extremely low and simmer covered, for 1 hour- stirring frequently to prevent flour from burning.
Remove from heat and serve over white rice.