Instructions: Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper towels. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown, about 12 to 15 minutes. (Be careful not to burn.) Stir in onion, diced peppers, garlic, salt, pepper, thyme and red pepper. Cover and cook, stirring occasionally, until vegetables are tender, 10 minutes. Gradually stir in broth, then okra, tomatoes and green onions. Return to simmer and cook, covered, until mixture is thickened and vegetables are tender, 10 to 15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice.

Makes 6 servings.

NOTES : All you need is one slice of bacon to capture the smoky flavor typical of this zesty fish stew.

Prep time: 20 minutes

Cooking Time: 55
minutes Degree of difficulty: Easy Low-fat Low-calorie

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.