Catfish Gumbo Recipe

Serves/Makes: 18 cups


  • 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
How to cook Catfish Gumbo:
  • 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!


Gumbo 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 (more Catfish recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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