Cajun and Creole Recipes

Codfish Gumbo

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Ingredients

Louisiana Roux

  • 2/3 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 cups finely chopped onion
  • 2 cups finely chopped green bell pepper
  • 2 cups finely diced celery

Gumbo

  • Louisiana Roux
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1/2 teaspoon leaf thyme, crumbled
  • 1/2 teaspoon leaf oregano, crumbled
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cups cooked white rice
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 2 (8 ounce) bottles clam juice
  • 1 (16 ounce) can tomatoes, drained
  • 1 pound green beans, 1-inch pieces
  • 1 pound kielbasa, 1/4-inch slices
  • 3 codfish steaks (1 pound each)

Instructions

Louisiana Roux

  1. Stir together the flour and oil in a 3 quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice.
  2. Add the onion, green pepper and celery, tossing to coat.

Gumbo

  1. Microwave the finished Louisiana Roux at HIGH for 4 minutes, stirring once.
  2. Add garlic and microwave 2 minutes more.
  3. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and salt; microwave 4 minutes, stirring once.
  4. Stir in chicken broth and clam juice. Microwave at HIGH for 6 minutes or until thickened, stirring every 2 minutes.
  5. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 minutes longer.
  6. Remove from oven and let stand for 10 minutes, then add the kielbasa. Microwave at HIGH for 4 minutes. Add more salt if you wish.
  7. Remove and discard the skin and bones from cod and cut steaks into 2 inch pieces. Add them to the casserole. Cover with vented plastic wrap.
  8. Microwave at HIGH for 7 minutes, or until the fish is cooked, stirring gently once or twice.
  9. Serve hot over white rice.


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