CATFISH GUMBO
Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, heat oil over medium-high heat. Add onions celery, green pepper, and garlic. Cook, stirring frequently, until soft, about 5 minutes. Sprinkle flour onto vegetables, and cooking, stirring frequently, until browned, about 3 minutes. Stir in broth, tomatoes, and okra, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in salt, pepper, thyme, hot sauce, fish, and filé powder, and cook for 10 minutes or until fish is done. Serve with rice.
CATFISH GUMBO
Make and share this Catfish Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Saute 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.
- Serve over rice.
Nutrition Facts : Calories 277.7, Fat 15.7, SaturatedFat 3, Cholesterol 53.2, Sodium 947.7, Carbohydrate 10.2, Fiber 2.8, Sugar 3.7, Protein 24.2
CATFISH GUMBO
An easy and delicious meal everyone will enjoy! Serve over rice.
Provided by LNYNY
Categories Gumbo
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.
- In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.
- Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
Nutrition Facts : Calories 224 calories, Carbohydrate 8.2 g, Cholesterol 34.8 mg, Fat 15 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 759 mg, Sugar 4.6 g
CATFISH GUMBO
An easy and delicious meal everyone will enjoy! Serve over rice.
Provided by LNYNY
Categories Gumbo
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.
- In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.
- Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
Nutrition Facts : Calories 224 calories, Carbohydrate 8.2 g, Cholesterol 34.8 mg, Fat 15 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 2.8 g, Sodium 759 mg, Sugar 4.6 g
CATFISH AND OKRA GUMBO
This hearty preparation uses classic Cajun ingredients - okra, catfish, andouille sausage - to make a hearty meal to warm you in the winter or any time of year.
Provided by Late Night Gourmet
Categories Gumbo
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
- While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
- Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.
- Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper.
- Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.
- Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
- While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
- Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes.
- Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl with rice.
Nutrition Facts : Calories 477.2, Fat 33.7, SaturatedFat 7.4, Cholesterol 63.5, Sodium 1674, Carbohydrate 21.6, Fiber 2.4, Sugar 3.4, Protein 22.6
CATFISH CURRY
If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse fillets under cold water and cut into 2-inch pieces.
- Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
- Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
- Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
- Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
- Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg
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