Catfish Gumbo
Ingredients
- 1/4 cup pork fat rendered
- 1/2 cup finely chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 clove garlic chopped
- 2 cups beef broth
- 1 16- ounce can tomatoes
- 1/2 pound fresh okra sliced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 bay leaf
- Tabasco sauce as desired
- 1 pound skinned catfish fillets cut into 1-inch pieces
- 1 1/2 cups hot cooked rice
Instructions
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Heat the fat and saute the celery, green peppers, onion, and garlic. Cook until tender. Add in the broth, tomatoes, okra, salt, pepper, thyme, bay leaf, and a few shakes of Tabasco sauce.
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Bring to a boil, and simmer for 30 minutes.
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Add in the fish and simmer for about 10 to 15 minutes, or until the catfish flakes easily. Remove the bay leaf.
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Place 1/4 cup of the rice in each bowl, and top with gumbo.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.