Catfish Gumbo Recipe #31120
My family loves this. Very hearty.
1½ hours | 40 min prep
SERVES 8 -10
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 2 (14 1/2 ounce) cans ready-to-serve beef broth
- 1 (16 ounce) can whole tomatoes, undrained and chopped
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 2 lbs catfish fillets
- 1 (10 ounce) package frozen sliced okra, thawed
- hot cooked rice
- Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
- Stir in broth and next 6 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
- Stir in okra; cook an additional 5 minutes.
- Remove bay leaf.
- Serve over rice.
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5 stars