Kosher Creole Seafood Gumbo Recipe

Ingredients

1 lge. onion, chopped
1/2 green pepper, chopped
1 clove garlic, chopped
2 tbsp veg. oil
2 tbsp flour
1 can stewed tomatoes (15 oz.)
1 can tomato paste (6 oz.)
2 tsp salt
1 bay leaf
1/2 tsp chili powder
1/2 tsp basil leaves
1 lb trout fillets
1 package frozen sliced okra part thaw
1/2 lb redfish fillets
3 cup water
1 tbsp worcestershire sauce
3 cup hot cooked rice


Directions

Saute vegs. slightly in oil in dutch oven. Stir in
flour; blend well. Add remaining ingreds. except fish,
okra and rice. Simmer covered for 30 min. Remove bay
leaf. Add fish and okra. Cover and simmer additional
10 min., or until okra is tender. Serve in soup bowls
or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better
next day.


Servings: 8 servings

 

 

Kosher Creole Seafood Gumbo Recipe brought to you by Recipe Ideas


Categories: Dutch Oven; Fish; Gumbo; Jewish; Seafood


The History of Recipes

It is possible to track the history of meal recipes way back into ancient history, in fact as far back as ancient Egypt, and possibly even further. In practice though, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.

Later, we have some interesting books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is popular today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time.

By the time we get to the 20th century, recipe books were greatly in demand mostly as a result of more people being able to read, more free time and a general increase in wealth.

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We hope you enjoy this Kosher Creole Seafood Gumbo recipe.

 


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