Catfish Gumbo (Recipe)

Catfish Gumbo (Recipe)

Recipe provided by the Camo Gourmet


  • 2 lbs. catfish fillets
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tbsps. Olive oil
  • 32 oz. beef broth
  • 1 (16 ounce) can whole tomatoes, chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. dries Oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. cayenne pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen sliced okra, thawed
  • 6 cups of hot cooked rice


In a large skillet or sauce pan sauté 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.

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