Gumbo or Gumbo is a dish of American cuisine common in the state of Louisiana. It is a thick soup with spices, similar in consistency to a stew. It is considered a heritage of Cajun cuisine, descendants of French immigrants who arrived in Canada in the XVIII century. Gumbo can be thick like a stew and served on a pillow of rice, or it can be more liquid like a soup. I prepared the second version, based on a recipe from Gostronom magazine.
Prepare the products. Gumbo can be cooked with any sea fish-walleye, cod, Dorado, flounder, sea bass. The main thing is that the fish does not have small bones. I have cod fillets. Wash the rice in several waters, put it in a pan of cold water and leave for 30 minutes. Drain the water. Pour a large amount of fresh water into the pan, bring to a boil over high heat, and cook for 7 minutes. Reduce the heat and cook for another 10 minutes. Discard the rice in a colander and let it dry.
While the rice is cooking, prepare the vegetables, wash them and clean them. Pepper cut into small cubes, celery-thin slices. Peel and chop the onion. Defrost the beans at room temperature and dry them.
In a saucepan, heat the vegetable oil, add the flour and cook, stirring constantly, for 3 minutes.
Put the sweet pepper, celery and onion in the flour mixture and cook, stirring, for another 6 minutes.
Mash the tomatoes with a fork and add the juice to the pan with the vegetables.
Heat the broth almost to a boil, pour it into a saucepan, and let it boil.
Immediately add the beans, season with salt and pepper to taste. Cook over medium heat with the lid loosely closed for 10 minutes.
Meanwhile, wash the fish fillets, dry them and cut them into small pieces. Add the fillet pieces to the soup and cook for 5 minutes.
Add the Bay leaf and cook the soup for another couple of minutes.
Gumbo is ready to serve.
Spread the boiled rice on plates, pour the soup and serve.