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catfish fillets celery green pepper onion oil tomatoes pepper thyme clove garlic boiling water okra salt rice bay leaf pepper sauce
Viewed: 19 - Published at: 4 years agoIngredients
- 1 lb. skinned catfish fillets
- 1/2 c. chopped celery
- 1/2 c. green pepper
- 1/2 c. onion
- 1/4 c. oil
- 16 oz. tomatoes
- 1/4 tsp. pepper
- 1/4 tsp. thyme
- 2 beef bouillon cubes
- 1 clove garlic, finely chopped
- 2 c. boiling water
- 1 (10 oz.) pkg. sliced okra
- 2 tsp. salt
- 2 c. cooked rice
- 1 bay leaf
- 1 dash hot pepper sauce
Method
- Cut fillets into bite size pieces.
- Cook celery, onion, green pepper and garlic in oil until tender.
- Dissolve bouillon cubes in water.
- Add bouillon, tomatoes, okra and seasoning; cover and simmer for 30 minutes.
- Add catfish.
- Cover and simmer 15 minutes longer, or until fish flakes easily with a fork.
- Remove bay leaf. Place 1/3 cup rice in each of 6 bowls.
- Fill with gumbo.
