|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|
|¼ teaspoon||Dried thyme; crushed (or 1|
|; tablespoon fresh,|
|; chopped thyme)|
|1 pounds||Fish fillets; cut into bite size|
|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.
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