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1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 crushed garlic clove
2 Tbsp. butter
3 1/2 cups (28 oz.) whole peeled tomatoes and juice
2 cups water
2 chicken bouillon cubes
2 cups hot cooked rice
1 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. cayenne pepper
1 lb. Halibut or other thick fleshed fish
1 (10 oz.) package frozen okra
1/2 lb. shelled, cleaned Shrimp
Saute onion, green pepper, mushrooms, and garlic in butter in large saucepan. Cut up tomatoes; stir in tomatoes and juice, water, bouillon cubes, and seasonings. Heat to boiling. Reduce heat; boil gently for 10 minutes. Cut fish into 1-inch pieces and okra into 1/2 inch slices. Add to tomato mixture.
Stir in Shrimp. Cook until fish flakes easily and okra is crisp-tender, 5 to 10 minutes. Do not over cook. For each serving, place 1/3 cup rice in each bowls. Spoon 1 1/2 cups gumbo over rice. Serve immediately.
MICROWAVE DIRECTIONS: Combine onion, green pepper, mushrooms, garlic and butter in 3-quart casserole. Cover loosely; microwave on high for 5 minutes. Cut up tomatoes; stir in tomatoes and juice, water, bouillon cubes and seasonings. Microwave 5 minutes.
Cut fish into 1-inch pieces and okra in 1/2 inch slices. Add to tomato mixture. Add Shrimp. Microwave additional 5 to 10 minutes. Do not over cook. Serve as above.