Catfish Gumbo

Catfish Gumbo Recipe - A Hearty and Flavorful Meal from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Catfish Gumbo is a classic Southern dish that combines the flavors of catfish, okra, and a variety of spices to create a hearty and delicious stew. This recipe is perfect for a cozy night in or for entertaining guests with a taste of the South.

History

Gumbo has its roots in Louisiana Creole cuisine, with influences from African, French, Spanish, and Native American cultures. The dish typically consists of a strongly flavored stock, meat or shellfish, and vegetables such as okra, bell peppers, and onions. Catfish Gumbo is a variation of this traditional dish that highlights the flavors of catfish, a popular Southern fish.

Ingredients

0.25 cup of vegetable oil
1 cup of chopped celery
1 cup of chopped green bell pepper
1 cup of chopped onion
2 cloves of garlic, chopped
4 cups of beef stock or canned broth
1 can (16 oz or 454 g) of tomatoes
1 package (10 oz or 283 g) of frozen cut okra
1 tsp of salt
0.5 tsp of dried thyme
0.5 tsp of cayenne pepper
0.5 tsp of dried oregano
1 bay leaf
4 U.S. farm-raised catfish fillets, cut into 1 inch cubes
cooked rice for serving

How to prepare

Heat oil in a Dutch oven or a large heavy saucepan over medium heat.
Add celery, bell pepper, onion, and garlic and sauté until softened.
Add beef stock, tomatoes, okra, salt, thyme, cayenne pepper, oregano, and bay leaf.
Bring to a boil.
Reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
Add catfish fillet pieces and simmer for 15 minutes or until they easily flake when tested with a fork.
Remove the bay leaf.
Serve gumbo over cooked rice.

Variations

Substitute shrimp or chicken for the catfish for a different flavor profile.
Add in other vegetables such as corn or carrots for added texture and color.

Cooking Tips & Tricks

Make sure to cut the catfish fillets into evenly sized pieces to ensure they cook evenly.

- For a thicker gumbo, you can add a roux (a mixture of flour and fat) to the dish before adding the broth.

- Adjust the amount of cayenne pepper to suit your spice preference.

Serving Suggestions

Serve Catfish Gumbo over cooked rice for a complete meal. You can also garnish with chopped green onions or parsley for added flavor.

Cooking Techniques

Sauté the vegetables until they are softened to release their flavors.

- Simmer the gumbo on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use fresh okra instead of frozen if available.

- Substitute vegetable broth for beef broth for a vegetarian version of the dish.

Make Ahead Tips

Catfish Gumbo can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Catfish Gumbo in a large bowl with a side of rice for a visually appealing presentation. - Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Serve Catfish Gumbo with a side of cornbread or crusty French bread for a complete meal.

- Pair with a crisp white wine or a cold beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

24g per serving

Fats

- Total Fat: 12g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 20g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 30% of daily value per serving

- Iron: 10% of daily value per serving

Alergens

Contains fish

Summary

Catfish Gumbo is a nutritious dish that is high in protein and vitamins. It is a great option for a balanced meal that is both delicious and satisfying.

Summary

Catfish Gumbo is a flavorful and comforting dish that is perfect for a cozy night in or for entertaining guests. With a rich history and a variety of flavors and textures, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was handed down to me by an old friend from Louisiana who taught me the art of making Catfish Gumbo. She was a true Southern belle, with a twinkle in her eye and a smile that could light up a room.

I remember the first time I visited her little kitchen in the heart of New Orleans. The smell of spices and seafood filled the air, and I knew I was in for a treat. She handed me a worn, stained piece of paper with the recipe scrawled on it in faded ink. I could see the love and care that had gone into creating this dish, and I knew I had to learn how to make it myself.

My friend showed me how to prepare the catfish, how to season it just right, and how to cook it to perfection. She taught me the importance of using fresh ingredients, and how to blend the flavors together to create a dish that was truly unforgettable.

As I watched her work her magic in the kitchen, I couldn't help but feel a sense of awe and admiration. She moved with a grace and skill that only comes from years of experience, and I knew I was in the presence of a true master.

After hours of simmering and stirring, the Catfish Gumbo was finally ready. The aroma that wafted through the kitchen was enough to make my mouth water, and I couldn't wait to dig in.

As I took my first bite, I knew I had found something truly special. The flavors danced on my tongue, the catfish tender and flaky, the spices rich and fragrant. It was a dish that spoke of tradition and history, of family and love.

From that day on, I made Catfish Gumbo a regular part of my cooking repertoire. I would serve it to friends and family, always with a proud smile on my face. And with each bite, I felt a connection to my friend in New Orleans, a bond that transcended time and distance.

Over the years, I have made some changes to the recipe, adding my own personal touch here and there. But the essence of the dish remains the same, a tribute to the woman who taught me how to make it with love and care.

Now, as I stand in my own kitchen, preparing Catfish Gumbo for a family gathering, I can't help but smile as I think back to that day in New Orleans. I am grateful for the knowledge and skills that my friend passed down to me, and I know that her spirit lives on in every bowl of delicious, soul-warming Catfish Gumbo that I make.

So as I serve up this dish to my loved ones, I do so with a heart full of gratitude and a soul full of memories. And as they take their first bites and savor the flavors, I know that I am sharing a piece of my friend's legacy with each and every one of them. And for that, I am truly thankful.