Roux-Based Authentic Seafood Gumbo with Okra

Put flour into a Dutch oven or large heavy pot and add flour.

Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes.

Set aside to cool and thicken.

Melt butter in a skillet over medium heat.

Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.

Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture.

Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.

Stir okra into the vegetable mixture and cook until tender, about 15 minutes.

Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes.

Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes.

Season with the file powder and salt; stir.