Catfish Gumbo Recipe

Name: Catfish Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 c. sweet pepper, chopped; 1 c. celery, chopped; 1 c. onion or green onion, chopped; 2 cloves garlic, minced; 1/4 c. vegetable oil; 2 (14 oz.) cans beef broth; 1 (16 oz.) can tomatoes, chopped; 1 Tbsp. salt; 1/2 tsp. oregano; 1/2 tsp. thyme; 1/2 tsp. red pepper; 1 bay leaf; 2 lb. catfish fillets; 10 oz. okra; hot cooked rice

Servings: persons

1 c. sweet pepper, chopped
1 c. celery, chopped
1 c. onion or green onion, chopped
2 cloves garlic, minced
1/4 c. vegetable oil
2 (14 oz.) cans beef broth
1 (16 oz.) can tomatoes, chopped
1 Tbsp. salt
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. red pepper
1 bay leaf
2 lb. catfish fillets
10 oz. okra
hot cooked rice

1
Saute first four ingredients in hot oil until tender, using a Dutch oven or large pot.
2
Stir in broth and next six ingredients. Bring to a boil.
3
Cover, reduce heat and simmer 30 minutes, stirring occasionally.
4
Cut fish into 1-inch pieces and add to gumbo.
5
Simmer 10 minutes.
6
Stir in okra and cook an additional 5 minutes.
7
Remove bay leaf.
8
Serve over rice.
9
Other fish may be used.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. sweet pepper, chopped, 1 c. celery, chopped, 1 c. onion or green onion, chopped, 2 cloves garlic, minced, and more.

Yes, Catfish Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Gumbo

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