Cook celery, green pepper, onion and garlic in vegetable oil in Dutch oven until tender.
Add broth, tomatoes, okra, crushed red pepper, gumbo file, salt and pepper.
Cover and simmer 20 minutes. Place fish on vegetables.
Cover and simmer 15 minutes longer or until fish flakes easily when tested.
Serve with hot cooked rice. Makes 6 servings.
Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo.
Simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Yields 3 1/2 quarts.
Cut catfish into 1-inch pieces.
Cook celery, green pepper, onion and garlic in fat until tender.
Dissolve bouillon cubes in water.
Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
Cover; simmer for 30 minutes.
Add fish.
Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
Remove bay leaf.
Place 1/4 cup rice in each soup bowl; fill with gumbo.
Yield:
6 servings.
Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Cut fillets into bite size pieces.
Cook celery, onion, green pepper and garlic in oil until tender.
Dissolve bouillon cubes in water.
Add bouillon, tomatoes, okra and seasoning; cover and simmer for 30 minutes.
Add catfish.
Cover and simmer 15 minutes longer, or until fish flakes easily with a fork.
Remove bay leaf. Place 1/3 cup rice in each of 6 bowls.
Fill with gumbo.
Saute first four ingredients in hot oil until tender, using a Dutch oven or large pot.
Stir in broth and next six ingredients. Bring to a boil.
Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Cut fish into 1-inch pieces and add to gumbo.
Simmer 10 minutes.
Stir in okra and cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Other fish may be used.
Makes 3 1/2 quarts.
In an 8-inch cast-iron skillet, brown chopped onion.
Add tomatoes and cook 5 minutes.
Add all other ingredients except catfish and cook approximately 5 more minutes, reducing liquid by half.
Reduce heat to simmer and add catfish.
Cook for 8 minutes. Serve over rice.
In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.
In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.
Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
Heat oil in large stock pot.
Saute celery, green pepper, onion and garlic.
Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt.
Cover and simmer 30 minutes.
Add catfish and continue simmering 15 minutes or until catfish flakes easily.
Remove bay leaf.
Serve over cooked rice, if desired.
Makes 10 servings.
Heat oil in large stock pot.
Saute celery, pepper, onion and garlic.
Add broth, tomatoes, okra, thyme, bay leaf and red pepper.
Salt to taste. Cover and simmer 30 minutes.
Add catfish and simmer 15 minutes or until fish flakes easily.
Remove bay leaf.
Serve over rice.
ith the rendered fat, cook catfish on medium heat until cooked
Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and saute for another minute.
Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove bay leaf and season with hot sauce.
ender, about 15 minutes. Add catfish, stir gently, and cook until
Cut fish into 1-inch pieces.
Cook celery, pepper, onions and garlic in vegetable oil in Dutch oven until tender.
Add broth, tomatoes, okra, red pepper, file, salt and pepper.
Cover and simmer for 20 minutes.
Place fish on vegetables.
Cover and simmer 15 minutes or until fish flakes easily.
Serve with hot rice.
ater and all seasonings except gumbo file.
bring to a
Cut fish in cubes.
Cook celery, pepper, onion and garlic in fat until tender.
Add fish cubes and cook 10 minutes.
Dissolve beef cubes in hot water.
Add bouillon, tomatoes, tomato soup, okra and seasoning.
Simmer for 30 minutes or until fish flakes. Serve over rice.
Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
Thaw frozen fish.
Cut into one-inch pieces.
Saute celery, green pepper, onion and garlic in fat until tender.
Dissolve bouillon cubes in water.
Add bouillon, tomatoes, okra and seasonings.
Cover and simmer 30 minutes.
Add fish and simmer 15 minutes longer.
Remove bay leaf.
Divide rice into 6 bowls.
Fill with gumbo.
Serves 6.
Cut fillets into 1-inch pieces.
Cook celery, green pepper, onion and garlic in oil until tender.
Add broth, tomatoes, okra and seasoning.
Cover and simmer for 30 minutes.
Add fish.
Cut fish into cubes.
Cook the celery, green pepper, onion and garlic powder in oil until pepper is tender.
Dissolve bouillon cubes in water and add this with tomatoes, okra and spices to the oil.
Simmer for 30 minutes and add the fish and cook until it is done.
Serve with rice in bowls.
Add pepper sauce to taste.