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:

Dairy FreeDairy Free

Ingredients

    2 tablespoonsextra-virgin olive oil
    3 clovesgarlic, sliced
    1 smallgreen bell pepper, chopped
    2stalks celery, thinly sliced
    1 mediumonion, chopped
    1 tablespoonall-purpose flour
    1 can (28-ounce)diced tomatoes
    1 package (10-ounce)frozen cut okra
    1 package (11-ounce)frozen corn kernels
    2 cupslow-sodium chicken broth or fish stock
    2 teaspoonsbay seasoning
    2 teaspoonsdried thyme
    1/2 teaspoonfine sea salt
    1/8 teaspooncayenne pepper
    1 poundcatfish fillets, cut into 1-inch chunks

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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.

Nutritional Info

Serving Size

Calories

410

Total Fat

17g

Saturated Fat

4g

Cholesterol

70mg

Sodium

1120mg

Total Carbohydrate

35g

Dietary Fiber

7g

Total Sugars

12g

Protein

30g

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. See our Terms of Service.