1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups onion, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1 1/2 cups okra, sliced
1 cup tomato, chopped
2 teaspoons fresh oregano, chopped
1 1/2 cups low-sodium chicken broth
1 teaspoon Cajun seasoning
4 (8-ounce) bottles clam juice
2 tablespoons tomato paste
1/2 pound skinned scamp or other firm white fish fillet, cut into 1-inch pieces
1 1/4 pounds medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot, cooked long-grain rice
1 (8-ounce) container select oysters, undrained, optional
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra, tomato and oregano; cover and cook 5 minutes, stirring occasionally. Add 11/2 cups chicken broth, Cajun Seasoning, clam juice, and tomato paste. Bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add scamp; cook 5 minutes. Add shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce. Serve gumbo over rice.
– See more at: http://www.ilovealabamafood.com/recipes/lightened-up-seafood-gumbo#sthash.qdwgWoBy.dpuf