Kosher creole seafood gumbo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lge. onion, chopped | |
| ½ | Green pepper, chopped | |
| 1 | Clove garlic, chopped | |
| 2 | tablespoons | Veg. oil |
| 2 | tablespoons | Flour |
| 1 | can | Stewed tomatoes (15 oz.) |
| 1 | can | Tomato paste (6 oz.) |
| 2 | teaspoons | Salt |
| 1 | Bay leaf | |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Basil leaves |
| 1 | pounds | Trout fillets |
| 1 | pack | Frozen sliced okra part thaw |
| ½ | pounds | Redfish fillets |
| 3 | cups | Water |
| 1 | tablespoon | Worcestershire sauce |
| 3 | cups | Hot cooked rice |
Directions
Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice.
Recipe may be easily doubled. Freezes well. Better next day.