Gulf coast seafood gumbo with rice

6 Servings

Ingredients

Quantity Ingredient
1 slice Bacon; chopped
2 tablespoons All-purpose flour
1 large Onion; chopped
1 medium Red bell pepper; cut in 1/2\" dice
1 medium Green bell pepper; cut in 1/2\" dice
1 teaspoon Minced garlic
¾ teaspoon Salt
¼ teaspoon Freshly ground pepper
¼ teaspoon Thyme
⅛ teaspoon Ground red pepper; to 1/4 teaspoon
1 can Low fat chicken broth; plus water to =3 cup
1 cup Sliced frozen okra
1 cup Chopped; drained canned tomatoes
1 cup Chopped green onions
1 pounds Red snapper or catfish fillet; cut in 1 1/2\" chunks
8 ounces Medium shrimp; peeled and deveined
3 cups Cooked brown rice

Directions

Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper towels. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown, about 12 to 15 minutes. (Be careful not to burn.) Stir in onion, diced peppers, garlic, salt, pepper, thyme and red pepper. Cover and cook, stirring occasionally, until vegetables are tender, 10 minutes. Gradually stir in broth, then okra, tomatoes and green onions. Return to simmer and cook, covered, until mixture is thickened and vegetables are tender, 10 to 15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice. Makes 6 servings.

NOTES : All you need is one slice of bacon to capture the smoky flavor typical of this zesty fish stew. Prep time: 20 minutes Cooking time: 55 minutes Degree of difficulty: Easy Low-fat Low-calorie Recipe by: FROM LHJ ONLINE

Posted to recipelu-digest by Valerie Whittle <catspaw@... (Valerie Whittle)> on Mar 27, 1998

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