Ugh's Redfish Gumbo

UGH'S REDFISH GUMBO
9:27pm Friday, Apr 27


Ugh's Redfish Gumbo

Ingredients:

1 TBPS olive oil
1 small yellow onion, medium dice
2 small garlic cloves, minced
2 inch-thick redfish filets, large dice (uniformly cut ~ ¾" to 1" cubes)
¼ cup water
½ tsp oregano
1 cup frozen Cajun gumbo vegetable medley (can be found in frozen vegetable section of Winn Dixie, contains okra, corn, bell peppers and onions)
1 can Progresso Hearty Tomato soup
1 bay leaf
5-8 shakes of Louisiana Hot Sauce (to taste)
Salt and freshly-ground black pepper
1/4 - ½ cup cooked white rice

Directions:

Put olive oil in a medium soup pot and turn on heat to low. Add onion and sweat on low heat for three minutes. Add garlic, sweat until translucent (about 5 minutes) on low heat. Lightly salt and pepper. Stir in fish, water and oregano and mix well. Cover and simmer for 5 minutes on low to medium-low heat, stirring occasionally. Add vegetables, and again add a light sprinkling of salt and pepper. Stir to combine well. Add tomato soup and bay leaf, stir well. Cover and simmer or medium low heat for 10-20 minutes (however long you can stand it!) Stir again, remove bay leaf, and add hot sauce and salt and pepper to taste. Top with white rice.

Preparation time: 30 minutes

Serves two.