Name: Catfish Gumbo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb catfish fillets, cut into bite-sized pieces; 1 cup okra, sliced; 1 onion, diced; 1 green bell pepper, chopped; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups fish or vegetable broth; 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 1 tsp cayenne pepper; 1 tsp paprika; 1 tsp dried thyme; Salt and pepper to taste; Cooked white rice, for serving; Chopped green onions, for garnish

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the flour and whisk continuously to create a roux. Cook the roux, stirring frequently, until it turns a deep golden brown color, about 10-15 minutes.
Add the onion, bell pepper, and celery to the pot, and cook until the vegetables start to soften, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Pour in the fish or vegetable broth and diced tomatoes with their juices. Season with cayenne pepper, paprika, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
Add the catfish pieces and sliced okra to the pot, stirring gently to combine. Let the gumbo simmer for an additional 10-15 minutes, or until the catfish is cooked through and flaky.
Taste the gumbo and adjust the seasoning if needed. If the gumbo is too thick, you can add more broth or water to reach your desired consistency.
Serve the Catfish Gumbo hot over a bed of cooked white rice. Garnish with chopped green onions for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts

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