Catfish Gumbo
Dive into the heart of Southern comfort with this irresistible Catfish Gumbo, a soulful blend of bold Cajun flavors and tender, flaky catfish. This recipe features a rich, velvety roux that forms the foundation of the gumbo, infused with aromatic vegetables like onion, celery, and bell pepper, as well as okra for that signature Southern touch. A medley of Cajun seasoning, thyme, and bay leaves creates a symphony of spices, while juicy diced tomatoes and hearty chicken broth unite all the ingredients into a savory, satisfying dish. The catfish gently simmers in this flavorful base, absorbing the spices to perfection. Served over fluffy white rice and garnished with fresh parsley, this one-pot wonder is a celebration of Louisiana cuisine, perfect for family dinners or gatherings. Bursting with authentic flavors, this Catfish Gumbo is sure to become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 1.5 pounds catfish fillets
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 4 minced garlic cloves
- 1 cup, sliced okras
- 1 14.5-ounce can diced tomatoes
- 6 cups chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons (optional) hot sauce
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 cups, cooked (for serving) white rice
Instructions
Season the catfish fillets lightly with a pinch of salt and Cajun seasoning. Set aside.
To make the roux, heat the vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in the flour, stirring constantly for 8 to 10 minutes until the roux turns a rich, dark brown color. Be careful not to burn it.
Once the roux is ready, add the diced onion, green bell pepper, celery, and garlic. Stir and cook for 5 minutes, until the vegetables are softened and fragrant.
Stir in the sliced okras and cook for another 3 minutes.
Add the diced tomatoes, chicken broth, Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Cut the catfish fillets into 2-inch pieces and gently add them to the pot. Cook for 10 minutes, or until the catfish is tender and cooked through.
Taste and adjust seasoning with additional salt, black pepper, and a splash of hot sauce if desired.
Remove and discard the bay leaves. Serve the gumbo over cooked white rice in bowls.
Garnish with chopped fresh parsley before serving. Enjoy your Catfish Gumbo!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
