| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon Cajun seasoning
- 1 bay leaf
- 2 tablespoons vegetable oil
- 1/3 cup diced onions
- 1/3 cup diced celery
- 1/2 green pepper, diced
- 1 1/2 tablespoons all-purpose flour
- 1 (10.5-ounce) can chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 3 ounces tomato paste
- 1 small (5-ounce) package frozen cut okra
- Splash hot sauce
- 3/4 pound to 1 pound catfish, cut into chunks
- Rice, cooked and drained, for serving
Instructions
- In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
- Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 151 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 32 mg |
| Sodium | 364 mg |
| Serving Size | 1 of 6 servings |
| Calories | 151 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 32 mg |
| Sodium | 364 mg |
Reviews
I have eaten a lot of gumbo and this has no relationship to gumbo, more like spagehetti sauce with fish. Maybe this passes for gumbo in NY where Rachel Ray is from but gumbo it ain’t. Won’t be making this again, Yuk!!!
This recipe was wonderful and my family really enjoyed it. I tripled it the first time I made it, I used 3 cans of rotel tomatoes which is the only substitute I used for the kick of them! My husband was a sceptic at first, but I had to make more when the first pot was done! It was easy to make and easy on the wallet.
Bootsie and Noelle are right, this is not gumbo. The roux for gumbo is atleast a 40 min deal. At best this might could be called Catfish Stew but a bad version. The stew doesn’t include okra and I’ve been making both for many years living in SC and NC.
I noticed that most all the 5 star ratings were from people from the North,this is not Gumbo folks. Racheal should leave Southern food to Paula and other Southern cooks because she has no clue.If you enjoyed this mess so be it ,but you were not eating Gumbo,I don’t know what you would call it.
this was my first time making the cat fish gumbo,
it was very easy to make, and the flavor was wild….but i did have to add extra hot sause.
it was very easy to make, and the flavor was wild….but i did have to add extra hot sause.
I chose this recipe because I love all the ingredients, but I must not be a gumbo fan. I found this recipe bland and had too much tomato. If I had to do it again I would use less tomato, more stock, and definitely more seasoning.
The only thing I do different is use more fish and I let the rice simmer right in the gumbo. This is just as good with chicken.
I,m not much for writing reviews but,
I had to let everyone knows on this
one they have a winner. Fish is not at the top of my gro. list but, when I
found this. It was a good to my budget,
diet, an a healthy meal.
No it does not taste fishy and it is not slime.
Everyone I have fixed it for loves it.
Thanks for reading this now try it.
I had to let everyone knows on this
one they have a winner. Fish is not at the top of my gro. list but, when I
found this. It was a good to my budget,
diet, an a healthy meal.
No it does not taste fishy and it is not slime.
Everyone I have fixed it for loves it.
Thanks for reading this now try it.
I loved the recipe. My family took one taste of it and they were like,’Wow!’ when they first tasted it.
I saw this recipe and was confused… that is NOT how you make a roux! Whoever came up with this recipe obviously isn’t from Louisiana and doesn’t understand that the key to a good gumbo is the ROUX!