Tupelo Catfish Gumbo Recipe

Name: Tupelo Catfish Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh or frozen skinned catfish fillets; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 1/2 c. chopped onion; 1 garlic clove, finely chopped; 1/4 c. melted fat or oil; 2 beef bouillon cubes; 2 c. boiling water; 1 (1 lb.) can tomatoes; 1 (10 oz.) pkg. frozen okra, sliced; 2 tsp. salt; 1/4 tsp. each: pepper and thyme; 1 whole bay leaf; 1 1/2 c. hot cooked rice

Servings: persons

1 lb. fresh or frozen skinned catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 garlic clove, finely chopped
1/4 c. melted fat or oil
2 beef bouillon cubes
2 c. boiling water
1 (1 lb.) can tomatoes
1 (10 oz.) pkg. frozen okra, sliced
2 tsp. salt
1/4 tsp. each: pepper and thyme
1 whole bay leaf
1 1/2 c. hot cooked rice

1
Cut catfish into 1-inch pieces.
2
Cook celery, green pepper, onion and garlic in fat until tender.
3
Dissolve bouillon cubes in water.
4
Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
5
Cover; simmer for 30 minutes.
6
Add fish.
7
Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
8
Remove bay leaf.
9
Place 1/4 cup rice in each soup bowl; fill with gumbo.
10
6 servings.

1710

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb. fresh or frozen skinned catfish fillets, 1/2 c. chopped celery, 1/2 c. chopped green pepper, 1/2 c. chopped onion, and more.

Yes, Tupelo 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.

That's it — enjoy your meal!

Tupelo Catfish Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions