Lynn's Trout & Redfish Gumbo
1 x Lge. onion, chopped
1/2 x Green pepper, chopped
1 x Clove garlic, chopped
2 tbl Veg. oil
2 tbl Flour
1 can Stewed tomatoes (15 oz.)
1 can Tomato paste (6 oz.)
2 tsp Salt
1 x Bay leaf
1/2 tsp Chili powder
1/2 tsp Basil leaves
1 lb Trout fillets
1 pkt Frozen sliced okra part thaw
1/2 lb Redfish fillets
3 cup Water
1 tbl Worcestershire sauce
3 cup Hot cooked rice
Method :
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.