Cullen's Trout Gumbo
1-1/2 to 2 C leftover trout, bones removed
1 large onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
3 slices bacon
10 oz. sliced frozen okra
3/4 C instant brown rice
5-6 C water
1 14-1/2 oz. can chopped or stewed tomatoes
3 packets, Herb-Ox instant chicken broth & seasoning
1 tsp. cajun-style seasonings
dash cayenne
salt to taste
1 Tbsp. lemon juice
Cook bacon in a large soup pot. Remove crisp cooked bacon and reserve. Add
onions and bell peppers to the hot fat, cover, and cook gently for a few minutes
until onions and peppers are softened.
Heat some of the water and dissolve chicken broth packets in the water. Add all
water to the pot. Then, stir in okra, corn, brown rice, tomatoes, and cajun
seasoning. Heat to a boil. Turn heat to medium-low and cook for approximately
10-12 minutes until veggies and rice are cooked.
Next, add broken up trout and crumbled bacon and turn heat to low. Stir in lemon
juice, cayenne, salt and pepper to taste. Serve in bowls with cornbread or
muffins and butter. Yum! Serves 4 happy campers!