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.
For 6 people
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