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Gulf Coast Seafood Gumbo

Aunt Pat's favorite gumbo

Prep
Cook
Serves 6people
Ingredients
1
slice of bacon chopped
2
tbsp of flour
1
large onion, chopped
1
red and 1 green pepper, chopped
1
tsp of minced garlic
3/4
tsp of salt
1/4
tsp of freshly ground black pepper
1/4
tsp of thyme
1/8-1/4
tsp of ground red pepper
1
can (133/4 or 141/2 oz) chicken broth, defatted, plus enough water to equal 3 cups
1
cup sliced frozen okra
1
cup chopped, drained canned tomatoes
1
cup chopped green onions
1-2
tbsp of kitchen bouquet
1/2-3/4
lb of catfish cut in chunks (about 1 to 11/2 inch
1-11/2
lb of 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 a paper towel. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown (about 12 to 15 minutes).
2.
Stir in onion, diced peppers, garlic, salt, pepper, thyme and red pepper.
3.
Cover and cook, stirring occasionally, until vegetables are tender (10 minutes). Gradually stir in broth, then okra, tomatoes and green onions.
4.
Return to simmer and cook covered, until mixture is thickened and vegetables are tender (10 to 15 minutes).
5.
Stir in Kitchen Bouquet. Add catfish and shrimp. Cook 5 to 10 minutes more.
6.
Stir in bacon.
7.
Serve over cooked rice.

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