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Bayou Catfish Gumbo

Source of Recipe


Paula Deen's Christmas (2010 Special Issue)



List of Ingredients



• 3 Tbsp olive oil
  
• 1 cup chopped onions
  
• 1 cup chopped celery
  
• 1 cup chopped green pepper
  
• 3 cloves garlic, chopped
  
• 3 Tbsp all-purpose flour
  
• 4 cups vegetable broth
  
• 2 (28-ounce) cans diced tomatoes, undrained
  
• 4 cups frozen okra, thawed
  
• 2 tsp salt
  
• ½ tsp ground black pepper
  
• 1½ tsp dried thyme
  
• Hot sauce
  
• 2 pounds U.S. farm-raised catfish fillets, cut into 1-inch pieces
  
• 2 tsp filé powder
  
• 4 to 5 cups hot cooked rice
  






Instructions



1. In a large pot over medium-high heat, heat oil. Add onions, celery, green pepper, and garlic. Cook until soft, stirring frequently, about 5 minutes.
   
   
2. Sprinkle flour over vegetables, stirring well. Cook until browned, about 3 minutes. Add broth, tomatoes, and okra. Reduce heat and simmer, stirring occasionally, about 25 minutes.
   
   
3. Add salt, pepper, thyme, hot sauce, fish, and filé powder. Cook until fish is done, about 8 to 10 minutes. Serve with rice.
   
   Makes 8 to 10 servings.