Directions:
- In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
- Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.27 Kcal (1236 kJ) | ||
| Calories from fat | 161.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 28% | |
|---|---|---|---|
| Cholesterol | 60.37mg | 20% | |
| Sodium | 395.09mg | 16% | |
| Potassium | 614.34mg | 13% | |
| Total Carbs | 16.15g | 5% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 17.04g | 34% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 168.62 Kcal (706 kJ) | ||
| Calories from fat | 91.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 28% | |
|---|---|---|---|
| Cholesterol | 34.48mg | 20% | |
| Sodium | 225.62mg | 16% | |
| Potassium | 350.83mg | 13% | |
| Total Carbs | 9.22g | 5% | |
| Sugars | 2.27g | 16% | |
| Dietary Fiber | 1.58g | 11% | |
| Protein | 9.73g | 34% | |
| Vitamin C | 11.5mg | 34% | |
| Iron | 0.9mg | 9% | |
| Calcium | 34.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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