Friday, August 28, 2015

Catfish Gumbo

1/4 cup vegetable oil
1 teaspoon salt
1 cup chopped celery
1/2 teaspoon dried thyme
1 cup chopped green bell pepper
1/2 teaspoon cayenne pepper
1 cup chopped onion
1/2 teaspoon dried oregano
2 cloves garlic, chopped
1 bay leaf
4 cups beef stock or canned broth
4 Catfish fillets, cut into 1-inch cubes
1 16-ounce can tomatoes
Cooked rice for serving
1 10-ounce package frozen cut okra

1. Heat oil in a Dutch oven or a large heavy saucepan over medium
heat. Add celery, bell pepper, onion and garlic and sauté until
softened. Add beef stock, tomatoes, okra, salt, thyme, cayenne pepper,
oregano and bay leaf. Bring to a boil. Reduce the heat to medium-low,
cover and simmer for 30 minutes, stirring occasionally.

2. Add catfish fillet pieces and simmer for 15 minutes or until fish
flakes easily when tested with a fork. Remove bay leaf. Serve gumbo
over cooked rice.

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