Combine 1/2 cup flour with 1/2 cup peanut oil, Bring to a low boil over moderate heat. Stir frequently until the roux thickens and turns the color of peanut butter. Take care to avoid scorching in the final minutes. Cool and reserve.
Combine tomatoes, puree, and clam juice and bring to a boil. Meanwhile, saut� onions, green onions, and garlic until translucent. Add to liquids. Then, heat spices in the same pan to release essential oils. Scrape spices into the liquid. Deglaze pan with white wine, add okra, and Simmer the broth for one hour. Slowly stir in the brown roux and simmer ten minutes.
Cook you choice of seafood in this base. Serve over a mound of rice with fresh lemon squeezed over the top.
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|Serving Size: 1 Serving (755g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 257 (59%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 765.7mg||26 %|
|Potassium 1229.6mg||32 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 36.2g|
|Protein 7.5g||11 %|
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Calories per serving: 438
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