Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon freshly ground black pepper

  2. 1 teaspoon garlic salt

  3. 1 teaspoon Cajun seasoning

  4. 1 bay leaf

  5. 2 tablespoons vegetable oil

  6. 1/3 cup diced onions

  7. 1/3 cup diced celery

  8. 1/2 green pepper, diced

  9. 1 1/2 tablespoons all-purpose flour

  10. 1 (10 1/2-ounce) can chicken broth

  11. 1 (14 1/2-ounce) can diced tomatoes

  12. 3 ounces tomato paste

  13. 1 small (5-ounce) package frozen cut okra

  14. Splash hot sauce

  15. 3/4 pound to 1 pound catfish , cut into chunks

  16. Rice , cooked and drained, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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