Catfish Gumbo
This recipe may not be considered a traditional gumbo, and it didn't originate in Louisiana, but this thick stew does provide a hardy treat after a long fishing trip (or a trip to the grocery store.)
According to Foodreference.com, “Gumbo” is a general term for stew-like dishes with meat or seafood, tomatoes and peppers. The site notes that “there are literally hundreds of different gumbos.”
Traditional gumbos are served over rice, while this recipe puts the stew and rice in one pot. This recipe is also slightly spicier than traditional gumbos.
Ingredients
1.) Gumbo Base
- 1 large can chili (vegetarian chili or chili with beans)
- 1 can black beans
- 1 small can chicken broth
- 1 ½ tbsp cilantro, chopped
- 1 celery stick, chopped
- 1 half white onion, diced (save the other half for the fish)
- 3 jalapeno peppers, sliced
2.) Rice
- 1 box Spanish rice
- 1large can chopped or diced tomatoes
3.) Catfish
- 2 lbs catfish fillets
- 1 stick butter
- 1 half white onion, sliced
- 1 tbsp Cajon seasoning
- 2 tbsp red pepper
- 1 tbsp salt
- 1 tbsp pepper
Preparation
By breaking the parts of the preparing and cooking process into three major steps, making the gumbo isn’t a complicated task. Starting the base first allows extra time for the soupy part of the gumbo to cook together while you prepare the other items, bringing out the flavor.
1.) Begin by creating the gumbo base.
- Prepare the gumbo base by mixing chili, chicken broth and beans (do not drain) in a large saucepan. *You can use your personal favorites for any of the canned or mixed ingredients, but chili without meat is recommended as the beef will distract from the flavor of the catfish.
- Heat on low while mixing in celery, cilantro, diced onion and jalapeno peppers.
- Cover and leave base to stew, stirring occasionally.
2.) Begin preparing rice per instructions (any kind of Spanish rice will work, as long as it calls for chopped tomatoes.)
- Add remaining tomatoes and juice to gumbo base.
- Thoroughly mix rice into base
3.) Leave base to stew again, and begin preparing catfish.
- Mix Cajon seasoning, salt, pepper and red pepper in a small bowl.
- Massage seasoning mixture into fish fillets. Mixture should leave a thick coat of seasoning on the fish.
- In a large pan, fry sliced onions and catfish in melted butter,flippiing when needed, until fish is flakey.
- Cut cooked fish into 1 inch cubes and add to gumbo.
- Top with fried sliced onions.
- Cover and stew for 15-20 minutes.
- You may simmer the gumbo longer if needed, but put heat on lowest setting to prevent it from drying out.
Serves 6-8.
