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Gulf Coast Seafood Gumbo
1 slice bacon -- chopped
2 tablespoons all-purpose flour
1 large onion -- chopped
1 red pepper -- cut in 1/2" cubes
1 green pepper -- cut in 1/2" cubes
1 teaspoon garlic -- minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon thyme
1/8 teaspoon ground red pepper +/-
1 14 oz can chicken broth plus enough water to equal 3 cups
1 cup frozen okra -- sliced
1 cup drained canned tomatoes -- chopped
1 cup green onions -- chopped
1 pound red snapper or catfish fillet -- cut in 1 1/2" chunks
8 ounces medium shrimp -- peeled and deveined
3 cups brown rice -- cooked
Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper towels. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown, about 12 to 15 minutes. (Be careful not to burn.)
Stir in onion, diced peppers, garlic, salt, pepper, thyme and red pepper. Cover and cook, stirring occasionally, until vegetables are tender, 10 minutes.
Gradually stir in broth, then okra, tomatoes and green onions. Return to simmer and cook, covered, until mixture is thickened and vegetables are tender, 10-15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice.
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