1/2lb bacon, diced
1c.each onion, celery, green and red pepper diced
1tsp. garlic, chopped
1/2tsp each white pepper, thyme, and oregano
1/8 tsp cayenne (or to taste)
8c.chicken broth
1lb smoked sausage sliced 3/4"thick on the bias
1lb fish,1inch cubes
Saute' bacon and reserve. Heat bacon fat untill it just begins to smoke then add a equil amt. of flour whisk untill the roux turns the color of a brown paper bag
Add onions celery green and red peppersgarlic cayenne white pepper oregano the reserved bacon and chicken broth
Cook gently for about 15 min
Add the sausage and fish simmer gently for about 7min.
Season to taste with salt and pepper
Serve over cooked rice garnish Great with warm French bread This works good with any white meat fish Pike, Walleye, ect.
