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1
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.
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2
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.
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3
Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.
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4
Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper.
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5
Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.
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6
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.
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7
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.
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8
Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes.
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9
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.
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10
To assemble, ladle the gumbo into a bowl with rice.
