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Easy Fish Gumbo Recipe

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Easy Seafood Gumbo Recipe The Suburban Soapbox
Easy Seafood Gumbo Recipe The Suburban Soapbox from thesuburbansoapbox.com

Description

Fish gumbo is a popular dish that originated from Louisiana. It is a thick stew made with fish, vegetables, and a roux. This easy fish gumbo recipe is perfect for those who want to enjoy a delicious and hearty meal without spending too much time in the kitchen. It is a great way to use up leftover fish or seafood and can be customized to your liking.

Prep Time

The prep time for this fish gumbo recipe is around 15 minutes. You will need to chop the vegetables and prepare the fish before starting to cook.

Cook Time

The cook time for this fish gumbo recipe is around 45 minutes to 1 hour. This includes the time it takes to make the roux, cook the vegetables, and simmer the gumbo.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 4 cups fish or seafood stock
  • 1 pound fish fillets, cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups cooked rice
  • Green onions and parsley for garnish

Equipment

  • Dutch oven or large pot
  • Wooden spoon or whisk
  • Cutting board and knife
  • Bowls for ingredients
  • Serving bowls and spoons

Method

  1. Heat the oil in a Dutch oven or large pot over medium heat.
  2. Add the flour to the pot and whisk constantly for 10-15 minutes until the mixture turns a dark brown color.
  3. Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes until the vegetables are tender.
  4. Add the can of diced tomatoes, fish or seafood stock, fish fillets, Cajun seasoning, thyme, bay leaf, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-45 minutes until the gumbo is thickened and the fish is cooked through.
  6. Remove the bay leaf from the gumbo and discard.
  7. Serve the gumbo over cooked rice and garnish with green onions and parsley.

Notes

  • If you don't have fish or seafood stock, you can use chicken or vegetable stock instead.
  • You can use any type of fish for this recipe, such as cod, tilapia, or salmon.
  • If you want a spicier gumbo, you can add more Cajun seasoning or hot sauce to taste.
  • If the gumbo is too thick, you can add more stock or water to thin it out.

Nutrition Info

This fish gumbo recipe serves 6 and has the following nutrition information per serving:
  • Calories: 415
  • Protein: 22g
  • Fat: 19g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 727mg

Recipes FAQ

What is a roux?

A roux is a mixture of flour and fat that is used to thicken sauces and stews. It is cooked over low heat until it turns a dark brown color, which gives the gumbo its rich, nutty flavor.

Can I use frozen fish for this recipe?

Yes, you can use frozen fish for this recipe. Just be sure to thaw it completely before using it in the gumbo.

How long does this fish gumbo last in the fridge?

This fish gumbo can be stored in the fridge for up to 3 days. Just be sure to reheat it thoroughly before serving.

Recipe Tips

  • Make sure to whisk the roux constantly to prevent it from burning.
  • Cut the fish into bite-sized pieces so that it cooks evenly.
  • Use a wooden spoon or whisk to stir the gumbo to prevent it from sticking to the bottom of the pot.
  • For a thicker gumbo, you can add more flour to the roux.
  • For a thinner gumbo, you can add more stock or water to the pot.

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