Paddlefish Gumbo
By Hookemharry


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.






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