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Categories:
olive oil onion green pepper mushrooms garlic basil thyme paprika salt pepper cayenne pepper rice tomatoes chicken broth tomato sauce bay leaves firm frozen shrimp hot Italian sausage mussels fish
Viewed: 96 - Published at: 2 years agoIngredients
- 2 Tbsp. olive oil
- 1 large chopped onion
- 1 chopped green pepper
- 1 (12 oz.) can mushrooms, sliced
- 3 cloves garlic, minced
- 2 tsp. dried basil leaves, crushed
- 2 tsp. dried thyme, crushed
- 2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. cayenne pepper
- 2 c. hot cooked rice
- 1 (28 oz.) can whole tomatoes, cut up with juice
- 1 (14 1/2 oz.) can chicken broth (undiluted)
- 1 (8 oz.) can tomato sauce
- 3 bay leaves
- 1 lb. firm, fresh fish
- 8 oz. frozen, sliced okra, rinsed and drained
- 1/2 lb. medium shrimp, shelled
- 1 lb. hot Italian sausage, cut approximately 1/2-inch thick
- 2 doz. mussels
- fish fillets (halibut, snapper, orange roughy), cut into 1-inch pieces
Method
- In 4-quart saucepan, heat oil. Saut onion, green pepper, mushrooms, garlic, basil, thyme, paprika, salt, pepper and cayenne pepper for 4 minutes, stirring constantly. Blend in tomatoes, broth, tomato sauce and bay leaves. Bring to a boil. Reduce heat; simmer for 10 minutes. Add cut up Italian sausage. Simmer another 10 minutes. Add fish, frozen mussels and okra. Simmer for 5 to 8 minutes. Stir in shrimp; cook for an additional 3 minutes. Remove bay leaves.
