Gulf Coast Seafood Gumbo

Recipe Ingredients

1		Bacon - chopped
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Onion - chopped (large)
1		Red pepper - cut in 1/2" cubes
1		Green pepper - cut in 1/2" cubes
1 teaspoon	5ml	Garlic - minced
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Thyme
1/8 teaspoon	0.6ml	Ground red pepper +/-
1		Chicken broth plus enough water to equal 3 cups
1 cup	237ml	Frozen okra - sliced
1 cup	62g / 2.2oz	Drained canned tomatoes - chopped
1 cup	62g / 2.2oz	Green onions - chopped
1 lb	454g / 16oz	Red snapper or catfish fillet - cut in 1 1/2" chunks
8 oz	227g	Medium shrimp - peeled and deveined
3 cups	480g / 16oz	Brown rice - cooked

Recipe Instructions

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, 10-15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice.

Source:
LHJ

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