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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Texas Catfish Gumbo Recipe

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This recipe for Texas Catfish Gumbo is from The Kunzler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup vegetable oil
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
2 garlic cloves, chopped
4 cups beef stock or canned broth
1 can (16 ounces) tomatoes
1 package (10 ounces) frozen, cut okra
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 bay leaf
4 catfish fillets cut into 1” cubes
cooked rice for serving

Optional Ingredients
1 cup V-8 juice or spaghetti sauce
2 teaspoons Worcestershire sauce
chicken and smoked sausage instead of catfish
Directions:
Directions:
Heat the oil in 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. Add catfish and simmer for 15 minutes or until fish flakes easily when tested with a fork. Remove bay leaf. Serve over cooked rice.

 

 

 

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