| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Margarine |
| 1/2 | c | Chopped onions |
| 1 | md | Size chopped green pepper |
| 1/2 | c | Chopped celery |
| 1 | cn | Tomatoes; (28 ounce) |
| 1 | lb | Fresh okra; cut into 1/4 inch |
| ; pieces | ||
| 1 | c | Water |
| 1/4 | ts | Dried thyme; crushed (or 1 |
| ; tablespoon fresh, | ||
| ; chopped thyme) | ||
| 1 | ts | Salt |
| 1 | lb | Fish fillets; cut into bite size |
| ; pieces | ||
| 2 | c | Cooked rice |
INSTRUCTIONS
Melt butter in a saucepan over low heat. Add onions, green pepper and celery and cook till tender, about 5 minutes. Add tomatoes, okra, water, thyme and salt. Simmer 15 minutes, stirring occasionally. Add fish and cook 10 minutes or until fish is easily flaked. Spoon 1/2 cup hot rice into each soup bowl before filling with the gumbo. Delicious! Serves 4. Enjoy! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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