1/4 cup canola oil
1/4 cup flour
3 cups red, orange and green bell pepper, chopped
1 Simply Organic gumbo-seasoning packet
1/4 teaspoon cayenne pepper (or more to your taste)
1 (14 ounce) can diced tomatoes
4 cups chicken broth
1 pound shrimp, peeled and divined
1 pound cooked blue crab meat
1 cup frozen chopped okra
A good pinch of salt and pepper
1/2 cup fresh parsley, chopped, plus more for garnish
3 cups cooked quinoa
file powder, for garnish
Combine the flour and vegetable oil in a soup pot or Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 10 minutes. Carefully add the bell peppers, seasoning packet and cayenne. Give it a good stir and cook for 5 minutes or until the peppers begin to soften. Add the tomatoes and chicken broth; bring the mixture to a boil.
Add the shrimp and boil until cooked through, 15 to 20 minutes. Add the crabmeat and reduce the heat, simmer for 30 minutes or until the gumbo has reduced and thickened slightly. Remove from the heat and stir in the parsley.
Serve over quinoa and garnish with fresh parsley and file powder if desired.