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