Name: Codfish Gumbo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Louisiana Creole
Ingredients: 1 lb codfish fillets, cut into bite-sized pieces; 1 onion, diced; 1 bell pepper, diced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes; 4 cups fish or vegetable broth; 2 tbsp vegetable oil; 1/4 cup all-purpose flour; 1 tsp paprika; 1 tsp dried thyme; 1/2 tsp cayenne pepper; Salt and pepper, to taste; Cooked white rice, for serving; Chopped fresh parsley, for garnish

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring constantly, until it turns a deep golden brown color, about 10-15 minutes.
Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the garlic, paprika, thyme, and cayenne pepper. Cook for an additional minute until the spices are fragrant.
Pour in the diced tomatoes with their juices and the fish or vegetable broth. Bring the mixture to a simmer.
Add the codfish pieces to the pot. Season with salt and pepper to taste. Simmer gently for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste and adjust the seasoning if needed. If the gumbo is too thick, you can add a bit more broth to reach your desired consistency.
Serve the Codfish Gumbo hot over a bed of cooked white rice. Garnish with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts

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