|1 1/2||teaspoons cayenne pepper|
|1 1/2||teaspoons black pepper|
|1 1/2||teaspoons garlic granules (available at spice shops)|
|1/2||teaspoon ground cumin|
2. Mix well.
|3/4||cup vegetable oil|
|1||large onion, chopped|
|4||stalks celery, chopped|
|2||red or green bell peppers, cored and cut into 1/2-inch pieces|
|2||cloves garlic, finely chopped|
|6||cups boiling water|
|1 1/4||pounds flaky white fish, cut into 1-inch pieces|
|1||tablespoon Worcestershire sauce|
|2||teaspoons hot sauce|
|1||tablespoon dried thyme|
|2||teaspoons curry powder|
|Salt, to taste|
|2||cups okra, thinly sliced|
|2||dozen fresh oysters, shucked|
|1||pound shrimp, peeled|
|12||crab claws or 12 ounces fresh crabmeat|
|2||cups long-grain white rice, cooked until tender|
|1||bunch scallions, chopped (for garnish)|
2. Add the onion, celery, and bell peppers. Cook, stirring often, for 8 minutes. Add garlic and cook, stirring, 2 minutes more.
3. Stir the water into the roux gradually, mixing until smooth.
4. Add the fish, Worcestershire, hot sauce, 2 1/2 tablespoons of the spice blend, thyme, bay leaves, curry powder, and salt. Bring to a boil and cook, stirring often, for 30 minutes.
5. Add the okra, oysters, shrimp, and crab. Simmer, stirring occasionally, for 10 to 15 minutes or until the shellfish is cooked through and the mixture thickens.
6. Ladle the gumbo over rice and garnish with scallions.
Adapted from Coop’s Place