by Michael P. Clive
March 2, 2011
Serves 4
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) each chopped celery, chopped green pepper and chopped onion
2 garlic cloves, minced
4 cups (1 L) low-sodium beef broth
14-oz (398-mL) can tomatoes
10-oz (300 g) package frozen cut okra
1 tsp (5 mL) salt
½ tsp (2 mL) each dried thyme and oregano leaves and cayenne pepper
1 bay leaf
4 U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5 cm) pieces
Heat oil in a Dutch oven or a large heavy saucepan over medium heat. Add celery, green pepper, onion and garlic and cook until softened, about 5 minutes.
Add broth, tomatoes, okra, salt, thyme, oregano, cayenne and bay leaf. Bring to a boil. Reduce heat to medium-low, cover and simmer stirring occasionally 30 minutes.
Add catfish pieces and simmer, uncovered, 15 minutes or until fish flakes easily tested with a fork. Discard bay leaf. Serve gumbo in large shallow pasta bowls over cooked rice.
Recipes 
Leave a comment