Recipe - Gulf Coast Seafood Gumbo With Rice

1 sl Bacon; chopped
2 tablespoon Allpurpose flour
1 lg Onion; chopped
1 md Red bell pepper; cut in 1/2"
dice
1 md Green bell pepper; cut in
1/2" dice
1 teaspoon Minced garlic
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Thyme
1/8 teaspoon Ground red pepper; to 1/4
teaspoon
1 cn Low fat chicken broth; plus
water to =3 cup
1 cup Sliced frozen okra
1 cup Chopped; drained canned
tomatoes
1 cup Chopped green onions
1 pound Red snapper or catfish
fillet; cut in 1 1/2"
chunks
8 ounce Medium shrimp; peeled and
deveined
3 cup Cooked brown rice

Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper
towels. Reduce heat to mediumlow. Stir flour into drippings and cook,
stirring frequently, until mixture is deep golden brown, about 12 to 15
minutes. (Be careful not to burn.) Stir in onion, minced peppers, garlic,
salt, pepper, thyme and red pepper. Cover and cook, stirring occasionally,
until vegetables are tender, 10 minutes. 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.

NOTES : All you need is one slice of bacon to capture the smoky flavor
typical of this zesty fish stew. Prep time: 20 minutes Cooking time: 55
minutes Degree of difficulty: Easy Lowfat Lowcalorie
Recipe by: FROM LHJ ONLINE http://www.lhj.com

Posted to recipeludigest by Valerie Whittle catspaw@inetnow.net (Valerie
Whittle) on Mar 27, 1998