Cut fish into 1-inch pieces.
Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in hot water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Add fish.
Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf.
Place 1/4 cup rice in each bowl.
Fill with the fish gumbo.
hen add three quarts of fish stock (recipe below).
Allow the
excess water in the fish, the recipe will come out runny
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
br>Add the chicken or fish stock, okra/tomatoes, and canned
he light brown Cajun roux recipe but continue cooking until the
our grocery, please refer to recipe # 3252 by Candie Yoder or
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
hat you make this recipe).
Combine Fish, crabmeat, crawfish, okra, corn
tir in okra, fish and shrimp; simmer until fish flakes with fork
Cook celery, green pepper, onion and garlic in vegetable oil in Dutch oven until tender.
Add broth, tomatoes, okra, crushed red pepper, gumbo file, salt and pepper.
Cover and simmer 20 minutes. Place fish on vegetables.
Cover and simmer 15 minutes longer or until fish flakes easily when tested.
Serve with hot cooked rice. Makes 6 servings.
hrimp and devein.
Add fish to gumbo mixture; cook 5 minutes
br>Have the fish store person fillet the fish and save the
Make a roux (gravy) with oleo and flour in large kettle. Cook, stirring constantly, until a rich brown.
Stir in onions and garlic; cook, stirring often, until soft, about 10 minutes.
Add tomatoes, chicken broth, water, salt, Worcestershire sauce and pepper seasoning.
Simmer 15 minutes.
Add shrimp and fish flakes. Continue cooking until shrimp turns pink (no more than 10 to 12 minutes).
Stir in filet powder (always last) to thicken.
Serve over rice.
Makes 8 servings.
Recipe may be doubled.
z (980 mL). In this recipe use the 28 oz. (796
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
In large gumbo pot, cook chicken in water
ot brown.
Add tomatoes, fish stock, shrimp and bay leaves