Recipes for the month of May >
|Savannah Snapper Gumbo
3 tablespoons of vegetable oil
2 tablespoons of all purpose flour
1 medium green pepper, chopped
1 stalk celery, chopped
1 medium onion, chopped
one 14 1/2 ounce can of stewed tomatoes, undrained
one 14 1/2 ounce can of ready to serve chicken broth
one 10 ounce package of frozen sliced okra
one 10 ounce package of frozen whole kernel corn
1 cup of water
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of ground red pepper
1//8 teaspoon of dried thyme
1 bay leaf
12 ounces of fresh red snapper fillets, cubed
Hot cooked rice
Combine oil and flour with a wire whisk in a large Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of chocolate.
Stir in green pepper, celery, and onion. Cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are tender.
Add tomatoes and next 9 ingredients.
Bring to a boil; reduce heat, and simmer 10 minutes.
Stir in fish; cook 5 minutes. Remove and discard bay leaf. Serve with hot cooked rice. Yield: 2 quarts