Seafood Gumbo
Cooking Instructions:
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced fresh mushrooms
- 1 clove garlic, minced
- 2 tbsp. butter
- 1 (28 oz.) can whole tomatoes, undrained
- 2 cups chicken broth
- 1/2 to 3/4 tsp. ground red pepper
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried basil leaves
- 1 (10 oz.) package frozen cut okra, thawed
- 3/4 pound white fish, cut into 1-inch pieces
- 1/2 pound peeled, deveined shrimp
- 3 cups hot cooked Lundberg Long Grain White Rice
Cook onion, green pepper, mushrooms and garlic in butter in large saucepan or Dutch overn over medium-high heat until tender crisp. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes. Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5 to 8 minutes. Serve rice on top of gumbo. Makes 6 servings.
Recipe courtesy of USA Rice Federation.