America's Best Recipes/1989

Catfish Gumbo
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
18 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper
2 cloves garlic, minced 1/3 cup vegetable oil 4 beef-flavored bouillon cubes
4 cups boiling water 2 (16-ounce) cans whole tomatoes, undrained and chopped 2 (10-ounce) packages frozen okra, thawed
1 (6-ounce) can vegetable juice cocktail 1 tablespoon plus 1 teaspoon salt 1/2 taspoon dried whole thyme
1/2 teaspoon pepper 1/4 teaspoon ground bay leaves 2 pounds farm-raised catfish fillets, skinned and cut into 1-inch pieces
hot cooked rice



1 Saute celery, onion, green pepper, and garlic in oil in a Dutch oven until vegetables are tender. Dissolve bouillon cubes in water; add to vegetable mixture. Stir in tomatoes and next 6 ingredients. Cover, reduce heat, and simmer 30 minutes, stirring frequently. Add fish; stir well. Cover and simmer 20 minutes. Serve gumbo over rice.

Back