Catfish Gumbo Food

CATFISH GUMBO

Catfish Gumbo image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
2 tablespoons vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound to 1 pound catfish, cut into chunks
Rice, cooked and drained, for serving

Steps:

In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.

CATFISH GUMBO

Catfish Gumbo image

Make and share this Catfish Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories Gumbo

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans ready-to-serve beef broth
1 (16 ounce) can whole tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
2 lbs catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
hot cooked rice

Steps:

Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.

Nutrition Facts : Calories 277.7, Fat 15.7, SaturatedFat 3, Cholesterol 53.2, Sodium 947.7, Carbohydrate 10.2, Fiber 2.8, Sugar 3.7, Protein 24.2

CATFISH AND OKRA GUMBO

Catfish and Okra Gumbo image

This hearty preparation uses classic Cajun ingredients - okra, catfish, andouille sausage - to make a hearty meal to warm you in the winter or any time of year.

Provided by Late Night Gourmet

Categories Gumbo

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

4 ounces canola oil
3/4 cup all-purpose flour
1 cup celery, chopped
1 cup bell pepper, chopped
1 cup okra, cut in thick pieces (stems and tips removed)
1 large shallot, diced
1 large tomatoes, seeded and diced
2 large garlic cloves, diced
1 serrano pepper, diced
2 ears corn
1 lb catfish
1 lb andouille sausage
32 ounces seafood stock
1/2 teaspoon Old Bay Seasoning
1 tablespoon hot sauce
1 teaspoon thyme
1 teaspoon oregano
1 tablespoon kosher salt
1 teaspoon pepper, freshly ground
2 bay leaves
1 cup water

Steps:

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

Nutrition Facts : Calories 477.2, Fat 33.7, SaturatedFat 7.4, Cholesterol 63.5, Sodium 1674, Carbohydrate 21.6, Fiber 2.4, Sugar 3.4, Protein 22.6

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