Monday, July 25, 2011

Walleye Gumbo

Last night we tried another recipe from the 1998 NAFC Members' Cookbook, Walleye Gumbo.

We increased the amount of walleye, because the Hubs thawed a package that had about 2-3 pounds in it.

Walleye Gumbo

1/2 lb bacon
8 c chicken broth
3 smoked sausage links, cut into 1/4" pieces
1 green pepper, chopped
1 c celery, chopped (about 4 stalks)
1 c mushrooms, sliced
1 c carrots, chopped
1 Tbsp garlic powder
1 Tbsp pepper
1 Tbsp oregano
1Tbsp thyme
1Tbsp cayenne pepper
2 bay leaves
1 lb walleye fillets, cut into 1/2" to 1" pieces
can of stewed tomatoes
1 c minute rice (I used 5 minute rice because that's what we had)

Brown bacon. Drain and set aside, keeping grease in pan. Heat bacon grease until it begins to smoke, then add an equal amount of flour. Whisk until mixture turns the color of a "brown paper bag" (no joke, that's what the recipe says! I guess this is like a roux?).

In a stockpot, cook the sausage. Remove and set aside.

Heat the chicken broth in the stockopt. Add the bacon grease mixture.

Add the veggies and spices. Cook for 15 minutes.

Add fish, sausage, bacon and tomatoes. Cook for 10 minutes.

Remove from heat and add the rice. Wait a few minutes for it to soften before serving.(Or add 5 minute rice halfway into the cooking time for the meat.)

This was pretty good. It smelled amazing. I had leftovers for lunch today.

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