1 Tablespoon olive oil
1/2 small white onion, chopped finely
4 green onions, white and green parts, chopped coarsely
1 small green bell pepper, seeded, and chopped into 1/2 inch pieces
2 stems celery, thinly sliced
6 buds garlic finely chopped
14.5 ounces diced tomatoes
(1 can)
2 cups water
1 Tablespoon chicken bouillon powder
1 teaspoon dried basil leaves
(or 2 Tablespoons fresh basil, chopped)
10 ounces frozen cut okra
1 pound catfish, scrod or other firm white fish, cut into 1″ cubes
3/4 pound cooked shrimp,peeled and deveined, cut into halves
Salt and pepper
Hot pepper sauce
1/4 teaspoon red-pepper flakes


1) Heat medium-large heavy pan over medium heat. When hot, add oil.

2) Cook onions, pepper and celery, 10 minutes, until softened.

3) Stir in garlic and
cook 1 minute more.

4) Add tomatoes, water, bouillon powder, okra, basil and red-pepper flakes. Cook on low heat, 5 minutes.

5) Add fish and shrimp to saucepan; cook 6 minutes, turn off heat. Allow food to continue cooking until seafood is opaque and just barely cooked through.

6)Place into serving dish.  Season with salt and pepper. Serve with hot pepper sauce on the side.

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