1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
1/2 teaspoon leaf oregano, crumbled
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 cups cooked white rice
1 teaspoon salt
2 cups chicken broth
2 (8 ounce) bottles clam juice
1 (16 ounce) can tomatoes, drained
1 pound green beans, 1-inch pieces
1 pound kielbasa, 1/4-inch slices
3 codfish steaks (1 pound each)
Microwave the finished Louisiana Roux at HIGH for 4 minutes, stirring once. Add garlic and microwave 2 minutes more. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 minutes, stirring once. Stir in chicken broth and clam juice. Microwave at HIGH for 6 minutes or until thickened, stirring every 2 minutes. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 minutes longer. Remove from oven and let stand for 10 minutes, then add the kielbasa. Microwave at HIGH for 4 minutes. Add more salt if you wish.
Remove and discard the skin and bones from cod and cut steaks into 2-inch pieces. Add them to the casserole. Cover with vented plastic wrap. Microwave at HIGH for 7 minutes, or until the fish is cooked, stirring gently once or twice.
Serve hot over white rice.
2/3 cup all-purpose flour
1/2 cup vegetable oil
2 cups finely chopped onion
2 cups finely chopped green bell pepper
2 cups finely diced celery
Stir together the flour and oil in a 3-quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice. Add the onion, green pepper and celery, tossing to coat.