How to cook Catfish Gumbo
- 2 pounds farm-raised catfish fillets, skinned and cut into 1-inch pieces
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 cloves garlic, minced
- 1/3 cup vegetable oil
- 4 beef-flavored bouillon cubes
- 4 cups boiling water
- 2 (16-ounce) cans whole tomatoes, undrained and chopped
- 2 (10-ounce) packages frozen okra, thawed
- 1 (6-ounce) can vegetable juice cocktail
- 1 tablespoon plus 1 teaspoon salt
- 1/2 taspoon dried whole thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon ground bay leaves
- Hot cooked rice, to serve
- Saute celery, onion, green pepper, and garlic in oil in a Dutch oven until vegetables are tender.
- Dissolve bouillon cubes in water; add to vegetable mixture.
- Stir in tomatoes and next 6 ingredients.
- Cover, reduce heat, and simmer 30 minutes, stirring frequently.
- Add fish; stir well. Cover and simmer 20 minutes.
- Serve the Catfish Gumbo over rice.
The Catfish Gumbo recipe very easy to prepare and so good!
is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice.
This recipe for Catfish Gumbo serves/makes: 18 cups
The Catfish Gumbo recipe is adopted from The American Best Recipes - 1989.
Main Ingredient: Catfish
Preparation Method: Soup/Stew