Kosher Creole Seafood Gumbo

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (large)
1/2		Green pepper - chopped
1		Garlic - chopped
2 tablespoons	30ml	Vegetables oil
2 tablespoons	30ml	Flour
1		Stewed tomatoes - (15 oz)
1		Tomato paste - (6 oz)
2 teaspoons	10ml	Salt
1		Bay leaf
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Basil leaves
1 lb	454g / 16oz	Trout fillets
1		Frozen sliced okra part thaw
1/2 lb	227g / 8oz	Redfish fillets
3 cups	711ml	Water
1 tablespoon	15ml	Worcestershire sauce
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

Saute vegetables slightly in oil in Dutch oven.

Stir in flour; blend well. Add remaining ingredients except fish, okra and rice.

Simmer covered for 30 minutes Remove bay leaf.

Add fish and okra.

Cover and simmer additional 10 minutes, or until okra is tender.

Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.

Source:
Maggie Workman

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