Recipe For Cooking Codfish Gumbo

Microwave Cooking :: Microwave Main Dishes

Codfish Gumbo

Louisiana Roux
1 Tbsp. minced garlic
1 bay leaf
1/2 tea. leaf thyme, crumbled
1/2 tea. leaf oregano, crumbled
1/2 tea. black pepper
1/2 tea. cayenne pepper
4 C. cooked white rice
1 tea. salt
2 C. chicken broth
2 (8 oz.) bottles clam juice
1 (16 oz.) can tomatoes, drained
1 lb. green beans, 1-in. pieces
1 lb. kielbasa, 1/4-in. slices
3 codfish steaks (1 lb. each)

Microwave the finished Louisiana Roux at HIGH for 4 min., stirring once. Add garlic and microwave 2 min. more. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 min., stirring once. Stir in chicken broth and clam juice. Microwave at HIGH for 6 min. or until thickened, stirring every 2 min. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 min. longer. Remove from oven and let stand for 10 min., then add the kielbasa. Microwave at HIGH for 4 min. Add more salt if you wish.

Remove and discard the skin and bones from cod and cut steaks into 2-in. pieces. Add them to the casserole. Cover with vented plastic wrap. Microwave at HIGH for 7 min., or until the fish is cooked, stirring gently once or twice.

Serve hot over white rice.

Louisiana Roux
2/3 C. flour
1/2 C. canola oil
2 C. finely chopped onion
2 C. finely chopped green bell pepper
2 C. finely diced celery

Stir together the flour and oil in a 3-qt. micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 min., until flour is deep golden brown, stirring twice. Add the onion, green pepper and celery, tossing to coat.