MARDI GRAS CATFISH GUMBO
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.
CATFISH AND OKRA GUMBO
This hearty preparation uses classic Cajun ingredients - okra, catfish, andouille sausage - to make a hearty meal to warm you in the winter or any time of year.
Provided by Late Night Gourmet
Categories Gumbo
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
- While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
- Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.
- Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper.
- Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.
- Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
- While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
- Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes.
- Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl with rice.
Nutrition Facts : Calories 477.2, Fat 33.7, SaturatedFat 7.4, Cholesterol 63.5, Sodium 1674, Carbohydrate 21.6, Fiber 2.4, Sugar 3.4, Protein 22.6
CATFISH GUMBO
Make and share this Catfish Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 277.7, Fat 15.7, SaturatedFat 3, Cholesterol 53.2, Sodium 947.7, Carbohydrate 10.2, Fiber 2.8, Sugar 3.7, Protein 24.2
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