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Servings6
Ingredients
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped
- ½ cup fresh mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons margarine
- 1 (28-ounce) can whole tomatoes, un-drained
- 2 cups chicken broth
- ½-to-¾ teaspoon ground red pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil leaves
- 1 (10-ounce) package frozen cut okra, thawed
- ¾ pound white fish, cut into 1-inch pieces
- ½ pound shrimp, peeled, deveined
- 3 cups hot cooked rice
Directions
- Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp.
- Stir in tomatoes and juice, broth, red pepper, thyme and basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes. Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5 to 8 minutes.
- Serve rice on top of gumbo.
Nutrition Facts
- Calories 355
- Total Fat 19g
- Cholesterol 137mg
- Sodium 956mg
- Carbohydrates 34g
- Dietary Fiber 1g
- Protein 21g
