I do believe it is time to cook up a batch of Paddlefish Gumbo. It is a great way to utilize this tasty fish. If you do not have any paddlefish you can substitute catfish, pike or any other firm white fleshed fish. Remember that a good gumbo requires a bit of heat,as in peppers, to make it tasty and spicy.
What you need.
Two pounds paddlefish or other fish that is firm
One pound freshwater shrimp medium size – or you can use salt water shrimp – cleaned and shelled
Two can chicken broth
One can sliced or chopped tomatoes with juice
One 14 ounce can tomato sauce
Two 8 oz. bottles of clam juice
Two cups chopped onion
Two cups diced green bell peppers
Two cups diced celery
Two cloves minced garlic
One cup water
Half cup flour – mix well with the water before adding to pot
One and a half teaspoons sweet paprika
One quarter cup fresh chopped parsley
Half teaspoon dried thyme
Half teaspoon dried oregano
One teaspoon white pepper
Half teaspoon ground red pepper
One teaspoon hot sauce of choice
Quarter cup olive oil
Half teaspoon salt
Two bay leaves
Four cups long grain white rice
What you do.
Pour the olive oil in a large stock pot or Dutch oven and place on medium high heat. Add the onion,green peppers, celery and garlic. Cook, stirring often for five minutes. Add all the other ingredients except for the shrimp, fish and rice. Simmer for fifty minutes stirring often and then add the fish, shrimp and rice. Cover and simmer for five minutes or until fish is done.