Codfish Gumbo Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "codfish gumbo"
codfish 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 cup 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)
make louisiana roux. the recipe is in this section.
microwave the finished louisiana roux at high for 4 minutes, stirring once. add garlic and microwave 2 minutes more. stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 minutes, stirring once. stir in chicken broth and clam juice. microwave at high for 6 minutes or until thickened, stirring every 2 minutes. cut up the tomatoes and stir them in along with the green beans; cover. microwave at high for 3 to 4 minutes longer. 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.
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. microwave at high for 7 minutes, or until the fish is cooked, stirring gently once or twice.
serve hot over white rice.
