Whitefish Gumbo is new look at old dish and the spice is right


April 26, 1995|By Rita Calvert | Rita Calvert,Special to The Sun

Bring a little Southern flavor to your dinner table with a spicy thick Creole gumbo, a soup that traditionally consists of many combinations of fish or shellfish, poultry, game, meats and game.

The recipe here is a streamlined version of the traditional gumbo. It's a tantalizing taste of southern Louisiana without a great deal of effort. The entree soup can be prepared in 10 to 15 minutes.

Gumbo traditionally is brimming with sliced okra, which also serves as a thickener. This is a vegetable you may have to learn to love. You're welcome to trade the corn for okra if you love the vegetable and are a gumbo purist.

A tossed green salad with some crunchy vegetables rounds out the menu.

You may find that a salad dressing with a sweet and tart tang will balance the spiciness of the gumbo.

If you thought marshmallow treats were just for kids, think again. They make a great dessert for this meal be- cause these delicious darlings are fat free!! This recipe updates the classic marshmallow treats most of us grew up with and it also adds chocolate.

Now remember: Sugar does have calories, so you shouldn't eat the whole batch yourself.

For this dessert, it's best to use nonstick muffin tins if you have them.

Aside from saving a few calories in the greasing, you save clean up time.

Whitefish Gumbo

Serves 4

2 (15-ounce cans) Cajun-style tomatoes

1 1/2 cups chicken broth

1 cup frozen bell pepper strips

3/4 cup instant brown or white rice

2 teaspoons minced garlic

1 pound whitefish fillets, cut into 1-inch cubes

2 cups frozen corn kernels

hot sauce to taste

In a large saucepan combine tomatoes, broth, pepper, rice and garlic. Bring to a boil, reduce to a simmer and cook 5 minutes. Add fish and corn and simmer 5 minutes, stirring occasionally. Fish should be white and firm. Add hot sauce.

Chocolate Cappuccino Cups

Makes 8 servings

5 ounces regular marshmallows

3 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

3 cups Rice Krispies cereal

8 tablespoons frozen nonfat yogurt (cappuccino or coffee flavor)

8 large fresh strawberries

If using regular muffin tins, spray 8 cups with nonstick coating.

Place marshmallows in a medium microwave-safe bowl and cook on 100 percent power for 1 minute. Stir in cocoa and microwave 30 seconds longer if marshmallows have not melted. Stir in vanilla and cereal .

Divide the mixture into eight muffin cups and with greased fingers, press into the cups and around the edges to create a well in each center. Let firm at room temperature or, for faster firming, place in freezer for about 4 minutes.

Just before serving, gently remove the chocolate cereal wells and place 1 tablespoon of nonfat frozen yogurt in each. Top yogurt with 1 sliced strawberry. Serve immediately.


Whitefish Gumbo

Tossed Garden Salad

Chocolate Cappuccino Cups

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