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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My family loves this. Very hearty. Ingredients:
1 cup chopped green pepper |
1 cup chopped celery |
1 cup chopped onion |
2 cloves garlic, minced |
1/4 cup vegetable oil |
2 (14 1/2 ounce) cans ready-to-serve beef broth |
1 (16 ounce) can whole tomatoes, undrained and chopped |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon cayenne pepper |
1 bay leaf |
2 lbs catfish fillets |
1 (10 ounce) package frozen sliced okra, thawed |
hot cooked rice |
Directions:
1. Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
2. Stir in broth and next 6 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
4. Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
5. Stir in okra; cook an additional 5 minutes.
6. Remove bay leaf.
7. Serve over rice.
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