Shanna's Seafood Gumbo
1 slc Bacon, chopped
2 tbl All-purpose flour
1 lrg Onion, chopped
1 med Red bell pepper, cut in 1/2" dice
1 med Green bell pepper, cut in 1/2" dice
1 tsp Minced garlic
3/4 tsp Salt
1/4 tsp Freshly ground pepper
1/4 tsp Thyme
1/8 tsp Ground red pepper, to 1/4 teaspoon
1 can Low fat chicken broth, plus water to =3 cup
1 cup Sliced frozen okra
1 cup Chopped, drained canned tomatoes
1 cup Chopped green onions
1 lb Red snapper or catfish fillet, cut in 1 1/2" chunks
8 oz Medium shrimp, peeled and deveined
3 cup Cooked brown rice
Method :
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 to 15 minutes. Stir in snapper and shrimp; cook 5
minutes more. Stir in bacon. Serve over cooked rice.
Makes 6 servings.