Catfish gumbo
2 gallons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Catfish; cut in 1\" pieces (Farm-raised is best) | |
| 1 | cup | Celery; chopped |
| 1 | cup | Green pepper; chopped |
| 1 | cup | Onion; chopped |
| 2 | Garlic cloves; minced | |
| ½ | cup | Vegetable oil |
| 4 | Beef bouillon cubes | |
| 4 | cups | Boiling water |
| 20 | ounces | Tomatoes; undrained |
| 2 | packs | Sliced okra (10 oz. ea) |
| 4 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Thyme |
| 3 | Bay leaves | |
| 6 | ounces | Vegetable cocktail juic (V8) |
Directions
Prepare fish and set aside. Saute celery, green pepper, onions and garlic in vegetable oil until tender. Dissolve bouillon cubes in hot water; add remaining ingredients except fish. Bring to a boi, lower heat and simmer 30 minutes. Add fish, mix well, and simmer, covered, 15 minutes, or until fish flakes easily. Serve over rice.
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Ester Janous. Typed for you by Nancy Coleman.
Submitted By NANCY COLEMAN On 12-02-94