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Categories:
bell pepper celery onions garlic vegetable oil beef broth tomatoes salt oregano thyme red pepper bay leaf catfish fillets okra rice
Viewed: 10 - Published at: 6 years agoIngredients
- 1 c. bell pepper
- 1 c. celery
- 1 c. onions
- 2 cloves minced garlic
- 1/4 c. vegetable oil
- 2 (14 1/2 oz.) cans beef broth
- 1 (16 oz.) can tomatoes (undrained), chopped
- 1 tsp. salt
- 1/2 tsp. dried whole oregano
- 1/2 tsp. dried whole thyme
- 1/2 tsp. red pepper
- 1 bay leaf
- 2 lb. catfish fillets
- 1 (10 oz.) pkg. frozen sliced okra, thawed
- cooked rice
Method
- Chop pepper, onions, celery and garlic; saute in hot oil in 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.
- Simmer 10 minutes.
- Stir in okra; cook an additional 5 minutes.
- Remove bay leaf.
- Serve over rice.
- Yields 3 1/2 quarts.
