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.

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