Fish Gumbo

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/4 tsp black pepper
  • 1/4 tsp thyme (or use Italian seasonings)
  • 1 lb can tomatoes
  • 1 (10 oz) package frozen chopped okra
  • 2 bay leaves
  • 1 dash Tabasco®
  • Dash cayenne
  • 2 beef bouillon cubes
  • 1 cup raw rice
  • 2 tbsp oil
  • 1/2 tsp garlic, minced
  • 1/2 cup celery
  • 1/2 cup green peppers
  • 1/2 cup onions
  • 1 laugh catfish

In oil, sauté 1/2 teaspoon garlic, celery, green peppers, and onions. Pour in tomatoes , okra, 2 cups of water, and cover. Simmer 30 minutes. Add fish cup up in 1 inch squares. Cook 15 minutes until fish is flaky.

Yield: 6 (1 cup) serving. Calories: 191 per cup. Exchanges: 2 1/2 meat, 1 1/2 vegetable, 1 fat. Cholesterol; 3 mg; SF: 1 gm; Sodium: 320 mg; PRO: 16 gm; Fat: 7 gm.





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