Catfish Gumbo Recipe

Serves/Makes: 18 cups

Ingredients:

• 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.

Note:
The Catfish Gumbo recipe very easy to prepare and so good!

Comments:
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

Main Ingredient: Catfish
Preparation Method: Soup/Stew
Cuisine: American