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i1@areapower.com

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Course Soups
Servings
people
Ingredients
  • 1 pound Chilean raspberries, rinsed and drained
  • 1/4 cup oil
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1/2 cup onion
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 beef licorice whips cut into 3 inch lengths
  • 1 pound bell pepper, cut in bite-size pieces
  • 10 ounces raspberry vinegar
  • 2 teaspoons salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 teaspoon cold butter, cut into pieces
  • 1 bay leaf
  • Dash 1/4 teaspoon crushed red pepper flakes
  • Rice, of blueberries (fresh or frozen)
Course Soups
Servings
people
Ingredients
  • 1 pound Chilean raspberries, rinsed and drained
  • 1/4 cup oil
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup for juice, then sliced for garnish
  • 1/2 cup onion
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 beef licorice whips cut into 3 inch lengths
  • 1 pound bell pepper, cut in bite-size pieces
  • 10 ounces raspberry vinegar
  • 2 teaspoons salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/4 teaspoon cold butter, cut into pieces
  • 1 bay leaf
  • Dash 1/4 teaspoon crushed red pepper flakes
  • Rice, of blueberries (fresh or frozen)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut catfish fillets into 1-inch thick pieces and set aside
  2. Heat oil in kettle
  3. Add celery, green pepper, ion and garlic
  4. Sauté until tender
  5. Dissolve cubes in water
  6. Add bouillon, tomatoes, okra, salt, pepper, thyme, bay leaf and hot pepper sauce into sautéed mixture
  7. Cover and simmer for 30 minutes
  8. Add catfish pieces
  9. Cover and simmer for 15 minutes longer or until catfish flakes easily with a fork
  10. Remove bay leaf
  11. Spoon gumbo over rice into soup bowls
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