Kosher Creole Seafood Gumbo

Gumbo without a single shrimp or crab in sight, and it still hits all the right Creole notes. This kosher version leans on tender fish, trout and red fish fillets, in place of the usual shellfish, which also makes it a friend to anyone with a shellfish allergy.

It starts the classic way: the Creole holy trinity of onion, green bell pepper and garlic softened in oil, then flour stirred in for a light roux that thickens the pot.

Tomatoes, Worcestershire and a little chili powder build the savory base over a half-hour simmer.

The fish and okra go in only for the last ten minutes. The okra brings its natural thickening and the fish poaches gently so it stays in tender flakes instead of breaking apart. Ladle it over hot rice and dinner is done. It doubles and freezes well, too.

Chef Tips

• Add the fish last and handle it gently. Delicate fillets fall apart and overcook if they simmer too long.
• Do not skip the okra. Beyond flavor, it is the traditional thickener that gives gumbo its signature body.
• Cook the rice separately and spoon the gumbo over it, so the grains do not turn mushy in the broth.

Variations

• Use any firm white fish, catfish, cod or tilapia, in place of trout or redfish.
• Add a pinch of cayenne or a few dashes of hot sauce for more Creole heat.
• Stir in file powder at the very end for another layer of authentic gumbo flavor and body.