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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound skinned catfish fillets, cut into 1 inch pieces 1/2 cup chopped celery 1/4 cup chopped green peppers 1/2 cup chopped onion 1 clove garlic, peeled and minced 4 tbsp. butter 2 cups beef broth 16 ounces canned chopped tomatoes with juices 10 ounce package sliced okra 2 tsp. salt 1/4 tsp. pepper 1/4 tsp. dried thyme 1/4 tsp. cayenne pepper 1 bay leaf dash tabasco sauce 1 1/2 cups hot cooked rice
Directions
Combine celery, bell pepper, onion, garlic and butter in a large saucepan. Cook about 8 minutes until vegetables are tender, stirring frequently. Add broth and heat to a boil. Reduce heat. Add tomatoes with juices, okra, salt, pepper, thyme, cayenne, bay leaf and tabasco. Cover and simmer 20 minutes. Uncover and place the catfish pieces on top of gumbo mixture. Cover and simmer an additional 10-15 minutes until fish flakes easily. Discard bay leaf. Place 1/4 cup rice into each of 6 soup bowls. Ladle gumbo over rice and serve.
Serves 6.
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