Catfish Gumbo


Category: Soup

Type: Stews & Casseroles

Classifications: Main Dishes Soups and Stews

Qty Measure Ingredient


2 tablespoons olive oil

1 medium onion, chopped

1 small green bell pepper, chopped

1/2 cup celery, chopped

4 cloves garlic, minced

1 14 /12 oz can diced tomatoes, undrained

1 14 1/2 oz can beef broth

1 14 1/2 oz can cut okra, drained or 2 cups sliced fresh okra

1 11 oz can whole kernel corn, drained

1 bay leaf

1/2 teaspoon dried thyme, crumbled

1/8 to 1/4 teaspoon cayenne pepper

1/2 teaspoon salt, if needed

1 pound catfish fillets tilapia or other firm, white fish fillets, cut in 1" chunks

hot pepper sauce, to taste

3 cups hot, cooked rice

Instructions: Heat oil in a large, heavy deep skillet or Dutch oven over medium heat.

Add onion, bell pepper and celery; cook stirring often, until tender. about 5, minutes.

Add garlic and saute' for another minute.

Stir in tomatoes, broth, okra, corn, bay leaf, thyme and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 4 minutes.

Remove bay leaf and season to taste with hot sauce.

Serve over hot cooked rice.




Serves: 6

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