Yummy!"i think this recipe looks great i cant wait to eat it my dad a colinary cheif thinks this is a great recipe" - hogsgonewild
Yield: 8 Ready in 45 minutes
favorite of 26 people 6 people want to try
|1/4 cupVegetable oil|
|1 cupCelery; chopped|
|1 cupGreen pepper; chopped|
|1 cupOnion; chopped|
|2 cloveGarlic; minced|
|4 cupBeef broth|
|1 16-oz canTomato; diced|
|2 cupFresh okra|
|1 eachBay leaf|
|1 teaspoonFresh Oregano|
|2 1/2 poundCatfish; cut into 1" cubes|
|Cooked rice; to serve|
Catfish Gumbo Preparation
1. Heat oil in large stock pot. Saut celery, green pepper, onion, and garlic about 5 minutes then add flour. Cook another 2-3 minutes.
2. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano, and salt. Cover and simmer 30 minutes. Add catfish and continue simmering another 15 minutes or until catfish flakes easily. Remove bay leaf.
3. Serve over cooked rice with cornbread on the side.
Southerner's tip: The gumbo is better if made the day before serving.
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