Gumbo warms the cockles of your heart and your entire body!You can use this gumbo recipe as a base recipe and substitute whatever type of fish appeals to you.
In a large, heavy kettle, cook celery, onion, green pepper, and garlic in hot oil until tender.
Stir in beef broth, tomatoes, bay leaf, salt, thyme, red pepper, and oregano. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
Add catfish and okra. Return to boiling.
Reduce heat, cover, and simmer until fish flakes easily, about 15 minutes.
Serve in soup bowls over hot cooked rice.
Catfish are freshwater fish that have no scales! The flesh of this popular fish is pure white, and some varieties can easily reach 100 pounds. The texture of catfish is firm and has a sweet milk flavor. Catfish ranks number four in popularity of fish favorites in America!
Fat: 14.44 grams
Saturated Fat: 2.96 grams
Carbohydrates: 33.48 grams
Calcium: 79.93 mg
Lactose: 0.0 grams
1 cup celery, chopped
1 cup onion, chopped
1 cup green pepper, chopped
2 cloves garlic, minced
3 tablespoons olive oil
4 cups beef broth
1 16-ounce can whole tomatoes, cut up
1 bay leaf
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon ground red pepper
½ teaspoon dried oregano, crushed
2 pounds catfish fillets, cut into bite-sized pieces
1 10-ounce package frozen sliced okra
4 cups hot cooked rice