Catfish Gumbo Recipes

Steps:

• Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
• Stir in broth and next 6 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
• Stir in okra; cook an additional 5 minutes.
• Remove bay leaf.
• Serve over rice.

Steps:

• In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
• Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.

Steps:

• Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and sauté for another minute.
• Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
• Remove bay leaf and season with hot sauce.