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Catfish Gumbo


Number of Servings: 6

1 lb catfish fillets, skinned
3/4 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 garlic clove, chopped fine
1/4 cup oil
4 cup beef broth
1 can tomatoes (1 lb can)
10 oz package frozen okra, sliced
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 bay leaf
1 dash hot pepper sauce
1 1/2 cup cooked rice, hot

Prepare fillets and cut into 1-inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Add broth, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Add fish.

Cover and simmer for 15 minutes longer, or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup of rice in each of 6 soup bowls. Fill with gumbo.

Serves 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.