| 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!
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