| 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. |
