Recipe for cooking codfish gumbo

Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies

Louisiana Roux
1 Tbsp. minced garlic
1 bay leaf
1/2 tsp. leaf thyme, crumbled
1/2 tsp. leaf oregano, crumbled
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
4 c. cooked white rice
1 tsp. salt
2 c. chicken broth
2 (8 ounce) bottles clam juice
1 (16 ounce) can tomatoes, drained
1 lb. green beans, 1-in. pieces
1 lb. kielbasa, 1/4-in. slices
3 codfish steaks (1 lb. each)

Make Louisiana Roux. The recipe is in this section.

Microwave the finished Louisiana Roux at HIGH for 4 mins., stirring once. Add garlic and microwave 2 mins. more. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 mins., stirring once. Stir in chicken broth and clam juice. Microwave at HIGH for 6 mins. or until thickened, stirring every 2 mins. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 mins. longer. Remove from oven and let stand for 10 mins., then add the kielbasa. Microwave at HIGH for 4 mins. Add more salt if you wish.

Remove and discard the skin and bones from cod and cut steaks into 2-in. pieces. Add them to the casserole. Cover with vented plastic wrap. Microwave at HIGH for 7 mins., or until the fish is cooked, stirring gently once or twice.

Serve hot over white rice.