Catfish Gumbo

catfish gumbo

This Catfish Gumbo is chock-full of fresh summer okra and zesty Cajun and Creole flavors.

Catfish Gumbo
Makes 8 to 10 servings
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  1. 3 tablespoons olive oil
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. 1 cup chopped green pepper
  5. 3 cloves garlic, chopped
  6. 3 tablespoons all-purpose flour
  7. 4 cups vegetable broth
  8. 2 (28-ounce) cans diced tomatoes
  9. 4 cups sliced fresh or frozen okra
  10. 2 teaspoons salt
  11. ½ teaspoon ground black pepper
  12. 1½ teaspoons dried thyme
  13. Hot sauce, to taste
  14. 2 pounds catfish fillets, cut into 1-inch pieces
  15. 2 teaspoons filé powder
  16. Hot cooked rice
  1. In a large Dutch oven, heat oil over medium-high heat. Add onions celery, green pepper, and garlic. Cook, stirring frequently, until soft, about 5 minutes. Sprinkle flour onto vegetables, and cooking, stirring frequently, until browned, about 3 minutes. Stir in broth, tomatoes, and okra, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes.
  2. Stir in salt, pepper, thyme, hot sauce, fish, and filé powder, and cook for 10 minutes or until fish is done. Serve with rice.
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