INGREDIENTS
1/4 tsp.pepper
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 bay leaf
2 TBSP. vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 TBSP. flour
1 (10.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes
3 oz. tomato paste
1 small package frozen cut okra
Splash of hot sauce
3/4 lb. to 1 lb. flounder, cut into chunks
Cooked rice
DIRECTIONS
In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf.
Mix well and set aside.
In a large pot, heat the oil over high heat.
Add the onions, celery, and green peppers and stir.
Add the flour and stir until blended.
Add the chicken broth and stir until smooth.
Add the tomatoes, tomato paste, and okra. Stir until mixed well.
Add the hot sauce and seasoning mixture. Mix well.
Bring the gumbo to a boil, reduce heat to a simmer for 20 minutes.
Serve with rice.
Serves 4 to 6 servings.
