Cullen's Shrimp Fish Gumbo
8 oz fresh or frozen orange roughy
(or other fish fillets)
6 oz deveined shelled raw shrimp
3 3/4 cup water divided
1 cup chopped onion
1/2 cup chopped green bell pepper
2 x garlic cloves minced
1/2 tsp chicken or fish bouillon granules
2 can no-salt-added stewed tomatoes (14 1/2 oz ea),
undrained
1 1/2 cup frozen okra thawed
1 tsp dried thyme leaves
1 tsp dried savory leaves
1/4 tsp ground red pepper
1/8 tsp freshly-ground black pepper
2 tbl cornstarch
2 tbl finely-chopped low-sodium ham
2 cup hot cooked brown rice
Method :
Remove and discard skin from fish; cut fish into 1-inch pieces. Bring 3 cups
water to a boil in medium saucepan over high heat. Add fish and shrimp; cook 3
to 4 minutes or until fish flakes easily when tested with fork and shrimp are
opaque. Drain; set aside.
Combine onion, bell pepper, additional 1/2 cup water, garlic and bouillon
granules in large saucepan. Bring to a boil over medium-high heat; reduce to
medium-low. Cover and simmer 2 to 3 minutes or until vegetables are
crisp-tender.
Stir in stewed tomatoes with juice, okra, thyme, savory, red pepper and black
pepper. Return to a boil; reduce heat. Simmer, uncovered, 3 to 5 minutes or
until okra is tender.
Combine remaining 1/4 cup water and cornstarch in small bowl. Stir into mixture
in saucepan. Cook and stir over medium heat until mixture boils and thickens.
Cook and stir 2 minutes more. Add fish, shrimp and ham; heat through. Serve over
rice.
This recipe yields 4 servings.