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Hatteras Gumbo: combines traditional Cajun flavor with coastal Carolina ingredients and style!

1 lb white fish fillets, cut into bite-size chunks (I've used wahoo, tilefish, catfish, snapper, and drum)
1 lb shrimp, peeled and deveined
1 lb bacon, fried crisp & crumbled, save the grease!
1 small onion, chopped
1 can diced tomatoes & green chiles
1 box Zatarain's red beans & rice
4-10 cloves of garlic, chopped. just depends on how garlicky you like it!
3 cups water
1 cup sliced okra
2 tsp flaked red pepper, soaked overnight in 3 tsp sesame oil
House Autry or other good seafood breader
1-2 tsp Wonder-Roast seasoning (get it at Wanchese Seafood Co)
1/4 cup cooking sherry
1/4 cup black rum

In a crockpot (hi temp), combine beans & rice, water, garlic, bacon, and tomatoes & green chiles. Cover and cook for about an hour. Saute chopped onion in bacon grease. When lightly caramelized, remove with a slotted spoon and transfer to crockpot. Lightly bread fish chunks and fry them crisp in remaining bacon grease. Add remaining ingredients to crockpot, saving fish for last. cover and cook on low til shrimp are bright and firm, and beans and rice are cooked through. Second time you make it, you'll wanna use a bigger crockpot and double the recipe- this stuff goes FAST!

For a little extra "zing," mix up a pepper sauce of 1/2 cup black rum, 1/2 cup sherry, and 2 tsp crushed red pepper, put it in a shaker bottle and leave it in the fridge for a couple days before using. Keep it handy to shake on all your seafood dishes, ESPECIALLY this one!
 
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