Catfish Gumbo

Recipe Ingredients

1 lb	454g / 16oz	Skinned catfish fillets
		Fresh or frozen
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - finely chopped
1/4 cup	59ml	Melted fat or oil
2 cups	474ml	Boiling water
1		Tomatoes - (1 lb size)
10 oz	284g	Okra - frozen slices
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf
1		Hot pepper sauce
1 1/2 cups	240g / 8.5oz	Hot cooked rice

Recipe Instructions

Thaw frozen fillets. Cut into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings.

Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each of 6 soup bowls. Fill with gumbo.

Source:
LHJ Recipes

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