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Savannah Snapper Gumbo

3 T Vegetable oil
2 T All-purpose flour
1 md Green pepper; chopped
1 Stalk celery; chopped
1 md Onion; chopped
14 1/2 oz Can stewed tomatoes 14 1/2 oz Can ready-to-serve chicken broth
10 oz Pkg frozen sliced okra
10 oz Pkg frozen whole kernel corn
1 c Water
1 T Worcestershire sauce
1/2 t Salt
1/4 t Ground red pepper
1/8 t Dried thyme
1 Bay leaf
12 oz Fresh red snapper fillets; cubed
Hot cooked rice


Mix oil and flour with a whisk in a Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of chocolate. Add green pepper, celery, and onion. Cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are tender. Add stewed tomatoes, chicken broth, and next 8 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes. Mix in red snapper, and cook 5 minutes. Remove and discard bay leaf. Serve with hot, cooked rice. YIELD: 2 quarts



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