1poundskinned catfish filletscut into 1-inch pieces
1 1/2cupshot cooked rice
Instructions
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.
Bring to a boil, and simmer for 30 minutes.
Add in the fish and simmer for about 10 to 15 minutes, or until the catfish flakes easily. Remove the bay leaf.
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.