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Ingredients
- 1 sl Bacon; chopped
- 1/4 ts Thyme
- 2 tb All-purpose flour
- 1/8 ts Ground red pepper; to 1/4 -teaspoon
- 1 lg Onion; chopped
- 1 cn Low fat chicken broth; plus -water to =3 cup
- 1 md Red bell pepper; cut in 1/2" -dice
- 1 c Sliced frozen okra
- 1 md Green bell pepper; cut in -1/2" dice
- 1 c Chopped; drained canned -tomatoes
- 1 ts Minced garlic
- 1 c Chopped green onions
- 3/4 ts Salt
- 1 lb Red snapper or catfish -fillet; cut in 1 1/2" -chunks
- 1/4 ts Freshly ground pepper
- 8 oz Medium shrimp; peeled and -deveined
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
3 c Cooked brown rice
Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper
towels. Reduce heat to medium-low. 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, diced 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 Low-fat Low-calorie
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