November 29, 2011
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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