Walleye Gumbo
1/2 pound bacon, diced
1 cup diced onion
1 cup diced green pepper
1 cup diced red pepper
1 cup diced celery
1 clove chopped garlic
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped oregano
1/2 teaspoon white pepper
Cayenne to taste
1 tablespoon or so flour
8 cups organic chicken broth
1 pound Lakewinds chorizo sausage cut in half-inch slices
1 pound walleye or available white fish cut into one-inch pieces
Shrimp (1 pound optional)
Cooked rice (white or brown)
Sauté the bacon and set aside. Heat the bacon grease until it begins to smoke and add an equal amount of flour to make a roux. Add the onion, celery, green pepper, red pepper, garlic, cayenne, white pepper, thyme, oregano, bacon, and chicken broth. Cook on low for about 15 minutes. Add the sausage and fish and simmer for about 7–10 minutes. Season with salt and pepper. Put a heaping scoop of rice into a dish with the same of gumbo on top of the rice and enjoy.