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1 medium green bell pepper, chopped
3/4 cup finely chopped onion
1 tablespoon butter or margarine
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice
In a large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.
Add tomato sauce, bouillon and parsley.
Bring to a boil and stir in okra. Bring to a second boil and fold in salmon.
Reduce heat and simmer for 10 minutes.
Serve over hot, cooked rice.
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