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. bell pepper; 1 c. celery; 1 c. onions; 2 cloves minced garlic; 1/4 c. vegetable oil; 2 (14 1/2 oz.) cans beef broth; 1 (16 oz.) can tomatoes (undrained), chopped; 1 tsp. salt; 1/2 tsp. dried whole oregano; 1/2 tsp. dried whole thyme; 1/2 tsp. red pepper; 1 bay leaf; 2 lb. catfish fillets; 1 (10 oz.) pkg. frozen sliced okra, thawed; cooked rice

Servings: persons

1 c. bell pepper
1 c. celery
1 c. onions
2 cloves minced garlic
1/4 c. vegetable oil
2 (14 1/2 oz.) cans beef broth
1 (16 oz.) can tomatoes (undrained), chopped
1 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/2 tsp. red pepper
1 bay leaf
2 lb. catfish fillets
1 (10 oz.) pkg. frozen sliced okra, thawed
cooked rice

1
Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
2
Stir in broth and next 6 ingredients; bring to a boil.
3
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
4
Cut catfish into 1-inch pieces; add to gumbo.
5
Simmer 10 minutes.
6
Stir in okra; cook an additional 5 minutes.
7
Remove bay leaf.
8
Serve over rice.
9
Yields 3 1/2 quarts.

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. bell pepper, 1 c. celery, 1 c. onions, 2 cloves minced garlic, 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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