Mardi Gras Catfish Gumbo Recipes

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CATFISH GUMBO



Catfish Gumbo image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
2 tablespoons vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound to 1 pound catfish, cut into chunks
Rice, cooked and drained, for serving

Steps:

  • In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
  • Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.

MARDI GRAS CATFISH GUMBO



Mardi Gras Catfish Gumbo image

Savor the flavors of New Orleans with this hearty gumbo. Made easy with convenient canned tomatoes, okra and corn, along with onion, bell pepper and celery this nutritious dish is as colorful as the costumes on Bourbon Street. What a great way to "eat your colors" - a simple nutrition tip for getting the health benefits from a variety of veggies!

Provided by cannedfood

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1/2 cup chopped celery
4 garlic cloves, minced
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 (14 ounce) can low sodium beef broth
1 (14 ounce) can sliced okra, drained
1 (11 ounce) can corn kernels, drained
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt (optional)
1/8-1/4 teaspoon cayenne pepper
1 lb catfish fillet, tilapia or, white fish fillets, cut in 1-inch chunks
hot pepper sauce, to taste

Steps:

  • Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and sauté for another minute.
  • Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  • Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
  • Remove bay leaf and season with hot sauce.

Nutrition Facts : Calories 222.2, Fat 9.6, SaturatedFat 1.7, Cholesterol 41.5, Sodium 96, Carbohydrate 21.5, Fiber 4.8, Sugar 3.7, Protein 15.4

MARDI GRAS CATFISH GUMBO



MARDI GRAS CATFISH GUMBO image

Categories     Fish

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1/2 cup chopped celery
4 garlic cloves, minced
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14 ounces) low-sodium beef broth
1 can (14 ounces) sliced okra, drained
1 can (11 ounces) corn kernels, drained
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt, optional
1/8 to 1/4 teaspoon cayenne pepper
1 pound catfish fillets, tilapia or other firm, white fish fillets, cut in 1-inch chunks
Hot pepper sauce, to taste

Steps:

  • Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and sauté for another minute. Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes. Remove bay leaf and season with hot sauce.

CATFISH GUMBO



Catfish Gumbo image

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

1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans ready-to-serve beef broth
1 (16 ounce) can whole tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
2 lbs catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
hot cooked rice

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

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