Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Margarine |
½ cup | Chopped onions |
1 medium | Size chopped green pepper |
½ cup | Chopped celery |
1 can | Tomatoes; (28 ounce) |
1 pounds | Fresh okra; cut into 1/4 inch |
\N \N | ; pieces |
1 cup | Water |
¼ teaspoon | Dried thyme; crushed (or 1 |
\N \N | ; tablespoon fresh, |
\N \N | ; chopped thyme) |
1 teaspoon | Salt |
1 pounds | Fish fillets; cut into bite size |
\N \N | ; pieces |
2 cups | Cooked rice |
Melt butter in a saucepan over low heat. Add onions, green pepper and celery and cook till tender, about 5 minutes. Add tomatoes, okra, water, thyme and salt. Simmer 15 minutes, stirring occasionally. Add fish and cook 10 minutes or until fish is easily flaked. Spoon ½ cup hot rice into each soup bowl before filling with the gumbo. Delicious! Serves 4.
Enjoy!
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Converted by MM_Buster v2.0l.