Quick Catfish Gumbo

Catfish Gumbo Recipe: A Delicious Cajun Dish from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Catfish gumbo is a classic Southern dish that combines the flavors of catfish, okra, and a rich broth seasoned with traditional Cajun spices. This quick and easy recipe is perfect for a weeknight dinner or a cozy weekend meal.

History

Gumbo has its roots in Louisiana Creole cuisine, with influences from African, French, Spanish, and Native American culinary traditions. 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 classic dish that highlights the delicious flavor of catfish.

Ingredients

1 cup of chopped celery
1 cup of chopped onion
1 cup of chopped bell pepper
2 minced garlic cloves
3 tbsp of vegetable oil
4 cups of beef stock or canned broth
1 x 6 oz (170 g) can of whole tomatoes, cut up
1 bay leaf
1 tsp of salt
0.5 tsp of dried thyme
0.5 tsp of cayenne pepper
0.5 tsp of dried oregano, crumbled
2 lb (907 g) of U.S. Farm-Raised catfish fillets, cut into bite-size pieces
1 x 10 oz (283 g) package of frozen cut okra
4 cups of cooked rice

How to prepare

Heat oil in a dutch oven or large, heavy saucepan over medium heat.
Add celery, onion, bell pepper, and garlic. Sauté until tender.
Stir in beef broth, tomatoes, bay leaf, salt, thyme, cayenne pepper, and oregano.
Bring to a boil.
Reduce the heat to medium-low, cover, and simmer for 15 minutes.
Add catfish and okra to the pan.
Return to a boil.
Cover and simmer for 15 minutes or until the fish flakes easily when tested with a fork.
Remove and discard the bay leaf.
Divide rice among serving bowls and spoon gumbo over the top.

Variations

For a spicier gumbo, add extra cayenne pepper or hot sauce to taste.
You can also add other seafood such as shrimp or crab to the gumbo for a seafood medley.

Cooking Tips & Tricks

To add extra flavor to your gumbo, try browning the catfish pieces before adding them to the pot.

- For a thicker gumbo, you can make a roux by cooking flour and oil together until it reaches a deep brown color before adding the broth and other ingredients.

- Gumbo is even better the next day, as the flavors have time to meld together. Consider making a double batch and enjoying leftovers for lunch or dinner.

Serving Suggestions

Serve the catfish gumbo over a bed of cooked rice for a hearty and satisfying meal.

Cooking Techniques

The key to a flavorful gumbo is to sauté the vegetables until they are tender and aromatic before adding the broth and other ingredients.

Ingredient Substitutions

If you can't find catfish, you can use another firm white fish such as tilapia or cod.

- If you don't have okra, you can substitute with frozen mixed vegetables or green beans.

Make Ahead Tips

You can make the gumbo ahead of time and reheat it when ready to serve. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the catfish gumbo with fresh chopped parsley or green onions for a pop of color and freshness.

Pairing Recommendations

Serve the catfish gumbo with a side of cornbread or crusty French bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

45g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

This catfish gumbo recipe is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Catfish gumbo is a delicious and comforting dish that is perfect for any occasion. With a rich broth, tender catfish, and flavorful spices, this recipe is sure to become a family favorite. Enjoy this Southern classic with a side of rice for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day in Louisiana, and my good friend Mabel invited me over for lunch. As soon as I walked into her cozy kitchen, I was greeted by the most amazing aroma. Mabel was standing over a large pot, stirring a bubbling concoction that smelled like heaven.

"What are you making, Mabel?" I asked, my mouth watering.

"Oh, just a quick catfish gumbo," she replied casually. "I learned this recipe from my grandmother, who learned it from her mother. It's been passed down through the generations in my family."

I watched in awe as Mabel added spices, vegetables, and chunks of fresh catfish to the simmering pot. The rich flavors melded together beautifully, creating a mouthwatering scent that made my stomach growl. I couldn't wait to taste it.

As we sat down to eat, Mabel served me a steaming bowl of gumbo with a side of fluffy rice. The first spoonful of the savory stew was a revelation. The tender catfish melted in my mouth, while the vegetables added a satisfying crunch. The spices danced on my tongue, creating a symphony of flavors that left me speechless.

"Isn't it delicious?" Mabel asked, beaming with pride.

I nodded enthusiastically, too busy savoring each bite to speak. This gumbo was unlike anything I had ever tasted before. It was comforting, hearty, and oh-so-satisfying. I knew right then and there that I had to learn how to make it myself.

Over the years, I begged Mabel to teach me her family recipe for quick catfish gumbo. She agreed, on one condition: I had to promise to pass it down to my own grandchildren someday. I eagerly agreed, and so began my journey into the world of Cajun cooking.

Mabel showed me how to select the freshest catfish, how to season it just right, and how to let it simmer to perfection. She taught me the secret ingredient that gave the gumbo its signature kick – a dash of hot sauce that added just the right amount of heat. She shared with me the importance of patience and love when cooking, and how a well-made meal can bring people together like nothing else.

As I practiced making the gumbo on my own, I experimented with different variations and tweaks to make it my own. I added okra for a touch of Louisiana flair, and I swapped out some of the spices for ones that reminded me of home. Each batch I made was a labor of love, a tribute to the generations of women who had come before me.

When my own grandchildren came to visit, I would always make them a big pot of quick catfish gumbo. They would watch me cook with wide eyes, eager to learn the family recipe that had been passed down through the years. And as we sat down to eat together, sharing stories and laughter around the table, I knew that I had fulfilled my promise to Mabel.

Now, as I sit in my kitchen, stirring a pot of simmering gumbo, I can't help but smile. The rich aroma fills the room, just like it did that hot summer day when I first learned the recipe from Mabel. And as I take a spoonful of the savory stew, letting the flavors dance on my tongue, I am reminded of the power of food to connect us to our past, to our loved ones, and to the traditions that make us who we are.

Quick catfish gumbo will always hold a special place in my heart. It's not just a recipe – it's a symbol of love, family, and the joy of sharing a meal with those we hold dear. And as long as I have breath in my body, I will continue to make this gumbo, passing down the tradition to future generations so that they too can experience the magic of a well-cooked meal.