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Recipe : Entry # 5264
Gertrude Wells
Recipe Title
Recipe Theme
Southern Pines EC
1 pound catfish fillets, skinned
1/4 cup oil
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup onion
1 clove garlic, minced
2 beef bouillon cubes
1 pound can tomatoes
10 ounces frozen sliced okra
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
Dash of hot pepper sauce
Rice, cooked
Cut catfish fillets into 1-inch thick pieces and set aside. Heat oil in kettle. Add celery, green pepper, ion and garlic. Sauté until tender. Dissolve cubes in water. Add bouillon, tomatoes, okra, salt, pepper, thyme, bay leaf and hot pepper sauce into sautéed mixture. Cover and simmer for 30 minutes. Add catfish pieces. Cover and simmer for 15 minutes longer or until catfish flakes easily with a fork. Remove bay leaf. Spoon gumbo over rice into soup bowls.