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Catfish Gumbo

Serves 4
Time 35 min
We skip the traditional roux in this lighter version of the Louisiana classic. Ready in about 30 minutes, serve piping hot with white or brown rice and plenty of hot sauce.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic sliced
  • 1 small green bell pepper chopped
  • 2 stalks celery thinly sliced
  • 1 medium onion chopped
  • 1 tablespoon all-purpose flour
  • 1 (28-ounce) can diced tomatoes
  • 1 (10-ounce) package frozen cut okra
  • 1 (11-ounce) package frozen corn kernels
  • 2 cups low-sodium chicken broth or fish stock
  • 2 teaspoons bay seasoning
  • 2 teaspoons dried thyme
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 pound catfish fillets cut into 1-inch chunks
Method

Heat oil in a large pot over medium heat. Add pepper, celery and onion to pot and cook, until softened, about 10 minutes. Add garlic and cook until fragrant, abut 2 minutes. Add flour and stir into vegetables until well coated.

Add tomatoes, okra, corn, stock, bay seasoning, thyme, salt and cayenne pepper. Stir well, cover and simmer 15 to 20 minutes. Just before serving, stir in the fish and cover. Cook, stirring gently occasionally, until fish is just cooked through, about 5 minutes. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic sliced
  • 1 small green bell pepper chopped
  • 2 stalks celery thinly sliced
  • 1 medium onion chopped
  • 1 tablespoon all-purpose flour
  • 1 (28-ounce) can diced tomatoes
  • 1 (10-ounce) package frozen cut okra
  • 1 (11-ounce) package frozen corn kernels
  • 2 cups low-sodium chicken broth or fish stock
  • 2 teaspoons bay seasoning
  • 2 teaspoons dried thyme
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 pound catfish fillets cut into 1-inch chunks