Use whatever Alaska seafood you have on hand for this Creole dish

Growing up in Louisiana, we ate tons of local seafood — chargrilled; deep-fried and piled high on French bread; and tossed into murky, bewitching gumbos. Or simply smothered, as in étouffée, or Creole-style, simmered with tomatoes.

The base is simple, made up of a light blond roux, the “holy trinity” — celery, onion and green bell pepper — tomato, spices and seafood. If featuring shrimp, it’s worth removing the shells and cooking them in a small pot with enough water or white wine — plus some salt, pepper and maybe a piece of celery or onion or garlic — to cover the shells. Cook over medium heat for about 15 minutes, strain and discard the shells, and use this flavorful stock in place of water.

In a large heavy-bottom pot, heat oil over medium-high heat. Make a light roux by adding flour to the pot and cooking, stirring constantly, until a peanut butter-colored roux forms, about 5 to 7 minutes. If browning too quickly, reduce heat slightly. If you have the patience, cook the roux for 10 minutes for a deeper, nuttier flavor. Reduce heat to low and add onion, celery and bell pepper, if using. Season with 3/4 teaspoon salt and a few grinds of black pepper.

Add canned tomatoes — if using whole, crush with hands or a potato masher — Creole seasoning, cayenne, thyme, oregano, bay leaf and lemon juice; stir to combine. Add a few dashes of hot sauce and Worcestershire. Bring to a low boil. Add stock and stir. Let cook on medium-low until sauce is thickened, about 25 minutes. Gently stir in seafood. Reduce heat to a gentle simmer, cover, and let cook for 15 minutes. Uncover, stir and taste; adjust seasoning as needed.

Sauce Onion Celery Shrimp Roux Pepper Water Pot Seafood Bread Minutes Stock Rice Tomato Cup Shell Shells Teaspoon Salt Fish Seasoning Cod Salmon Halibut

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