Gumbo'd Haddock

Louisiana's Mike Anderson's, move over.  Years of tasting your fish dishes has inspired the best of me! I'm striking out on my own here; a taste of Cajun in the Mid-Atlantic.
1 link Andouille sausage
1/2 red, green, yellow or orange pepper, diced
2 celery heart stalks, diced
1 leek, trimmed, cleaned and diced
1/4 tsp dried thyme leaves
1/4 tsp red pepper flakes
3 cloves garlic, minced

1/3 cup flour
1/4 cup canola oil
2 cups chicken broth
1/2 lb langoustines or shrimp, cut into 1/2-inch

1 lb haddock

Preheat oven to 425F. In a large skillet, sauté the sausage, pepper, celery, leek, thyme and red pepper flakes for about 15 minutes. The veggies need to be well softened and beginning to caramelize. Add the garlic and continue cooking another 2-3 minutes. Salt and pepper to taste.

Meanwhile make the roux by misting the flour and the oil in a small saucepan. Cook for about 8-10 minutes over medium heat, until the mixture is the color of a Manila folder. Whisk in the broth and bring to a boil to thicken the sauce. Add the langoustines (or shrimp) and heat through.

Place the haddock in a 9x13 casserole and top with the gumbo sauce. Bake the fish for 30 minutes, until bubbly. Finish for a few minutes under the broiler to brown up a bit, if desired. Serve with lemon.

Serves 4.