Recipe for cooking catfish gumbo
Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
1 c. chopped green bell pepper
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/4 c. canola (or other vegetable) oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can 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 lbs. farm-raised catfish fillets
1 (10 ounce) pkg. 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; let it come to a boil. Cover, reduce heat and simmer 1/2 an hour, stirring occasionally.
Cut catfish into 1-in. pieces; add to gumbo and simmer 10 mins. Stir in okra; cook an additional 5 mins. Remove bay leaf.
Serve over rice.
