Fish Gumbo
- SERVES
- 6
- COOK TIME
- 25 Min
When we hear "gumbo," we automatically think of Louisiana 'cause it started there and that's where they make it best! Here's a nice one that's easy enough for us.
What You'll Need
- 1 cup chopped onion
- 1 cup thinly sliced celery
- 3/4 cup chopped green bell pepper
- 1 tablespoon finely chopped fresh parsley, plus extra for garnish
- 1 garlic clove, minced
- 1/4 cup (1/2 stick) butter
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 (14-1/2-ounce) can tomatoes, undrained, broken up
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 1 pound fresh or thawed frozen fish fillets, cut into 1-1/2 inch pieces
- 1 (10-ounce) package frozen whole okra, thawed, or 1 (14-1/4-ounce) can whole okra, drained
What to Do
- In a soup pot over medium heat, cook onion, celery, green pepper, 1 tablespoon parsley, and garlic in butter until vegetables are tender but not brown, stirring occasionally.
- In a small bowl, combine flour, chili powder, salt, paprika, and Cajun seasoning; stir into vegetables. Add tomatoes, tomato sauce, and water; simmer 4 to 6 minutes. Add fish and okra; reduce heat, cover, and simmer 10 to 15 minutes more, or until fish flakes easily with a fork and okra is tender.
Notes
Serve with hot cooked rice and garnish with chopped parsley.
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