WALLEYE GUMBO
Contributed by Jack and Dave Needham, Coal Valley, Illinois
1 pound fresh or frozen walleye
6-8 ounces smoked kielbasa (Polish sausage)
1/3 cup all-purpose flour
1/3 cup cooking oil
2 large onions, chopped
1 large green pepper, chopped (1 cup)
6 cloves garlic, minced
2-1/2 cups chicken broth
2 cups sliced okra or one 10-ounce package frozen cut okra, thawed
¾ tsp salt
¼ tsp. ground red pepper
¼ tsp ground black pepper
2 bay leaves
Hot cooked rice
- Thaw walleye and kielbasa if frozen.
- In a 4-quart Dutch oven for large heavy saucepan stir together flour and cooking oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 10 minutes more or until a reddish–brown roux forms.
- Add the onions, green pepper, and garlic. Cook and stir over medium heat about 10 minutes or until the vegetables are very tender.
- Gradually stir in chicken broth, okra, salt, red pepper, black pepper, and bay leaves. Bring to boiling. Reduce heat. Cover and simmer about 30 minutes.
- Add walleye and kielbasa. Simmer about 5 minutes. Remove bay leaf. Season to taste. Serve over rice. Makes 6 servings.