6 cups water
1 1/2 pounds skinless, boneless steelhead
1 pound medium shrimp
3/4 stick butter
1/2 cup flour
1 1/2 cups onion, diced finely
1 1/2 cups celery, diced finely
1 cup red pepper, seeded and diced fine
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne papper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon basil
2 Roma tomatoes, peeled and chopped
cooked rice

Heat water to boiling. Cook shrimp for several minutes, remove them from the water and let them cool before peeling. Bring the shrimp water back to a simmer and add the steelhead, cut into bite size pieces. Cook for a few minutes until just done. Carefully remove the steelhead from water, and refrigerate. Strain and measure your shrimp and steelhead broth adding enough water to bring the broth back to six cups. Measure spices and set aside.
In heavy frying pan, melt the butter, add flour and continually stir until you have a peanut butter colored roux. Add the onion, celery, and pepper to the roux and stir fry for 6 to 8 minutes. Add the spices and garlic to the vegetables and stir fry for 2 more minutes.
Slowly add the vegetable roux, a little at a time, to the simmering broth while continually stirring. Add the tomatoes and simmer the gumbo for approximately 30 minutes.
Add shrimp and salmon and warm the gumbo for a couple of minutes. Serve over a small amount of cooked rice in bowls.