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Beartooth Regular
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Crappie Gumbo

1  8 oz. can Tomato Sauce
1/4 cup butter or Olive oil
1/2 cup onion (chopped)
1 small green pepper (chopped)
1/2 cup celery, chopped
1 28 oz. can tomatoes (the sliced stewed ones are best)
1 can Okra or 2 cups of Frozen Okra
1 cup water or 2 cups if using frozen okra
1/4 tsp. dried thyme leaves
1 lb. crappie fillets (cooked) cut in small pieces
2 cups rice (cooked)
Salt and pepper to taste
1/3 tsp. crushed red peppers

Melt butter  or Olive oil in saucepan. Add onion, green pepper and celery. Sauté till tender. Add tomatoes, 8 oz. can of tomato sauce,  Okra, water, thyme, red
pepper, salt and pepper. Simmer for 15 minutes. Add fish. Cook another 10 minutes till fish flakes. Spoon 1/2 cup rice in soup bowl. Pour fish mixture over top.

Adjust amount of crushed red pepper to taste. You may use any mild tasting fish to substitute for crappie. You also may use shrimp or the mixed fish meat that looks like crab meat also.

In my experience, it’s not necessary to cook the fish first. Simply add it to the gumbo in the last five to seven minutes or so of cooking. It cooks very fast.

Great on a cold winter day and very filling. Serves 3-4 good eaters. It’ll fill ya up good!
Enjoy


:cool:


(Edited by Contender at 4:21 pm on Feb. 15, 2001)


(Edited by Contender at 4:24 pm on Feb. 15, 2001)
 
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