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ShareGulf Coast Seafood Gumbo with Rice
Ingredients
- 1 slice bacon, chopped
- 2 tablespoons all-purpose flour
- 1 large onion, chopped
- 1 red bell pepper, cored and cut into 1/2-inch dice
- 1 green bell pepper, cored and cut into 1/2-inch dice
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/8 - 1/4 teaspoon ground red pepper
- 1 14 1/2ounce can fat-free chicken broth, plus enough water to equal 3 cups
- 1 cup sliced frozen okra
- 1 cup chopped, drained canned tomatoes
- 1 cup chopped green onions
- 1 pound red snapper or catfish fillet, cut into 1-1/2-inch chunks
- 8 ounces medium shrimp, peeled and deveined
- 3 cups cooked whole-grain rice
Directions
1. Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper towels.
2. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown, about 5 to 8 minutes. (Be careful not to burn.) Stir in onion, diced bell peppers, garlic, salt, black pepper, thyme and red pepper. Cover and cook, stirring occasionally, until vegetables are tender, 10 minutes.
3. Gradually stir in broth, then okra, tomatoes and green onions. Return to simmer and cook, covered, until mixture is thickened and vegetables are tender, 10 to 15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- cal.(kcal)300,
- Fat, total(g)6,
- chol.(mg)78,
- sat. fat(g)1,
- carb.(g)34,
- pro.(g)27,
- sodium(mg)811,
- Percent Daily Values are based on a 2,000 calorie diet
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