Catfish Gumbo is a classic Southern dish that combines the Gulf Coast’s flavours with the catfish’s hearty texture. This traditional dish is easy to make and can be enjoyed as a meal or side dish. It’s packed with flavour and nutrition and will surely be a hit with the whole family.
Ease of preparation
Catfish Gumbo is a relatively simple dish to make. All you need to do is prepare the ingredients, cook the vegetables, and then simmer the broth until the catfish is cooked. The dish can be ready in under an hour, making it an excellent option for busy weeknights.
Catfish Gumbo is a healthy dish that is packed with protein and vitamins. A single serving of Catfish Gumbo contains approximately 200 calories, 12g of fat, 16g of protein, and 5g of dietary fibre. It also includes a range of minerals and vitamins, including vitamins A, C, calcium, and iron.
-1/4 cup vegetable oil
-2 cups all-purpose flour
-1 large onion, chopped
-1 green bell pepper, chopped
-2 stalks of celery, chopped
-3 cloves garlic, minced
-1 teaspoon dried thyme
-1 teaspoon dried oregano
-1 teaspoon paprika
-1 teaspoon cayenne pepper
-1 teaspoon black pepper
-1 teaspoon salt
-1/4 teaspoon ground allspice
-1/4 teaspoon ground nutmeg
-2 quarts chicken broth
-1 (14.5 ounces) can diced tomatoes
-2 bay leaves
-1/2 cup chopped green onions
-1/4 cup chopped fresh parsley
-2 pounds of catfish fillets, cut into 1-inch cubes
-1/2 pound cooked andouille sausage, sliced
-2 cups cooked white rice
-Hot sauce, to taste (optional)
To prepare Catfish Gumbo, heat the vegetable oil in a large pot over medium heat. Once heated, add the flour and constantly stir until a thick paste is formed. This will take about 5 minutes. Add the onion, bell pepper, celery, garlic, thyme, oregano, paprika, cayenne, black pepper, salt, allspice, and nutmeg. Cook for about 5 minutes, stirring occasionally.
Next, add the chicken broth, tomatoes, bay leaves, and green onions. Bring to a boil, reduce heat, and simmer for about 15 minutes. Add the catfish and andouille sausage, and simmer for 10 minutes.
Finally, add the cooked white rice and simmer for 5 minutes. Taste and adjust seasoning as desired. Serve with hot sauce, if desired.
When making Catfish Gumbo, it’s important to stir the flour constantly to prevent it from burning. Additionally, taste the dish and adjust the seasoning as needed. If the gumbo is too thick, add more chicken broth to thin it out.
Catfish Gumbo is a flavorful dish that combines the savoury flavours of the Gulf Coast with the heartiness of catfish. The vegetables add a hint of sweetness, while the spices give the dish a slight kick. The andouille sausage adds a smoky flavour, and the white rice helps to thicken the dish and make it more satisfying.
Best dishes paired with
Catfish Gumbo is best served with a side of cooked white rice and a salad. It can also be served with a side of cooked potatoes or vegetables. Additionally, it pairs well with a glass of red wine or a cold beer.
Origin of dish and history
Catfish Gumbo is thought to have originated in the Gulf Coast region of the United States. The dish has been a staple of the region for centuries and has become famous throughout the country. The dish is believed to have been created by combining the flavours of the Gulf Coast with the heartiness of catfish.
Catfish Gumbo is often served with other ingredients, including okra, shrimp, crab, and crawfish. Additionally, some recipes call for adding hot sauce or Worcestershire sauce to give the dish an extra kick. Other popular alternatives include adding diced tomatoes or substituting catfish for different types of fish.