Feeling catty tonight? Bring this catfish gumbo to the table. It's a true taste of the bayou that doesn't disappoint. Get to the bottom of things with this great-tasting gumbo that's sure to satisfy.
At a glance
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 oz.) cans vegetable broth 1 (16 oz.) can of tomatoes, undrained and chopped 1 tsp. salt 1/2 tsp. dried whole oregano 1/2 tsp. dried whole thyme 1/2 tsp. red pepper 1 bay leaf 2 lb. farm-raised catfish fillets 1 (10 oz.) package frozen sliced okra, thawed Hot cooked rice
Sauté 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.
Ready in 1 hour
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