Catfish Gumbo

Name: Catfish Gumbo
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 teaspoon freshly ground black pepper; 1 teaspoon garlic salt; 1 teaspoon Cajun seasoning; 1 bay leaf; 2 tablespoons vegetable oil; 1/3 cup diced onions; 1/3 cup diced celery; 1/2 green pepper, diced; 1 1/2 tablespoons all-purpose flour; 1 (10.5-ounce) can chicken broth; 1 (14.5-ounce) can diced tomatoes; 3 ounces tomato paste; 1 small (5-ounce) package frozen cut okra; Splash hot sauce; 3/4 pound to 1 pound catfish, cut into chunks; Rice, cooked and drained, for serving

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Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 4 to 6 servings

Ingredients

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic salt

1 teaspoon Cajun seasoning

1 bay leaf

2 tablespoons vegetable oil

1/3 cup diced onions

1/3 cup diced celery

1/2 green pepper, diced

1 1/2 tablespoons all-purpose flour

1 (10.5-ounce) can chicken broth

1 (14.5-ounce) can diced tomatoes

3 ounces tomato paste

1 small (5-ounce) package frozen cut okra

Splash hot sauce

3/4 pound to 1 pound catfish, cut into chunks

Rice, cooked and drained, for serving

Directions

In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.