Tupelo Catfish Gumbo
Tupelo Catfish Gumbo is an impressive dinner. Made with 1 lb. fresh or frozen skinned catfish fillets, 1/2 c. chopped celery, 1/2 c. chopped green pepper, 1/2 c. chopped onion and 1 garlic clove, finely chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Cut catfish into 1-inch pieces.
Cook celery, green pepper, onion and garlic in fat until tender.
Dissolve bouillon cubes in water.
Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
Cover; simmer for 30 minutes.
Add fish.
Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
Remove bay leaf.
Place 1/4 cup rice in each soup bowl; fill with gumbo.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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