2 TBSP oil
6-10 raw okra (can use frozen here - one package)
1 pound chorizo sausage
1 large onion
4 stalks celery
1 green bell pepper
28 oz can diced tomatoes
5 cups broth or water
1 1/2 pounds cod
1 pound medium raw shrimp
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
1 TBSP Spice by Rachel Sweet PUMPKIN PIE MIX
1 cup dry rice
1 bunch scallions (optional)
1 bunch parsley (optional)
Rinse okra and trim the ends off. Slice into thick rings and set aside. Discard stems and ends. Dice the onion, pepper, and celery and set these aside separately from the okra. Slice the sausage into half inch thick slices. Remove the casing if desired. Set this aside.
Heat the oil in a large pot on medium heat. Add the okra and cook, stirring occasionally, for 2 minutes. Then add the sausage and cook an additional 5 minutes. Stir, and add more oil if needed. After the sausage is cooked on the outside, add the onion, pepper, and celery. Cook for an additional 10 minutes while you prepare the shrimp ad cod.
While the veggies are cooking, rinse the shrimp under cold water, if frozen. Peel and devein, if necessary. Set aside in a small bowl. Cut the cod into large pieces, about the size of your fist. Set aside.
After the 10 minutes are up, add the diced tomatoes, the broth, the tablespoon of SLIGHTLY SPICY CAJUN MIX and the tablespoon of PUMPKIN PIE MIX. Bring to a boil and then turn the heat down to its lowest setting. Stir well, and then add the raw shrimp and the raw cod. Don't worry! These will be cooked quickly in the hot broth. Cover the pot and cook for about 10 minutes, while you prepare the rice and the scallions.
Rinse the scallions, if using, and then slice thinly. Set these aside.
Add the rice to a small pot. After the broth has cooked for 10 minutes, uncover the pot and scoop out 2 cups of the spiced broth into the pot with the dry rice. This will add so much flavor to the rice! Place the cover back on the gumbo and simmer an additional 20 minutes, or until the rice is done. Heat the rice to boiling (this won't take long as the broth is already hot!) and then turn the heat down to its lowest setting. Cook for 20 minutes or until the liquid is absorbed.
Once the gumbo has cooked, add the scallions and stir.
To serve, spoon some of the rice into deep bowls. Top with minced parsley, if desired.