You can’t go wrong with gumbo to celebrate Mardi Gras this year. Put on your beads and enjoy some company with this flavourful one pot meal.
Mardi Gras Catfish Gumbo
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- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) each chopped celery, chopped green pepper and chopped onion
- 2 garlic cloves, minced
- 4 cups (1 L) low-sodium beef broth
- 1 can (14-oz/398-mL) tomatoes
- 1 package (10-oz/300 g) frozen cut okra
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) each dried thyme and oregano leaves and cayenne pepper
- 1 bay leaf
- 4 U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5 cm) pieces
1. In Dutch oven or a large heavy saucepan heat oil over medium heat. Add celery, green pepper, onion and garlic and cook for about 5 minutes or until softened.
2. Add broth, tomatoes, okra, salt, thyme, oregano, cayenne and bay leaf. Bring to a boil. Reduce heat to medium-low, cover and simmer stirring occasionally for 30 minutes.
3. Add catfish pieces and simmer, uncovered, for 15 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
4. Serve gumbo in large shallow pasta bowls over cooked rice.
Makes 4 servings.
Tip: Canadian grocery stores are now selling more sustainable fish at their fresh fish counters. U.S. Farm-Raised Catfish has been recommended by the prestigious Monterey Bay Aquarium as an environmentally wise fish selection that does not impact on the world’s oceans and supply of seafood. Raised in clean underground aquifers and top-fed a gourmet diet of floating puffed grains, it doesn’t have a fishy taste or aroma. Recipe and photo courtesy of U.S. Farm-Raised Catfish.
For U.S. Farm-Raised Catfish recipes, information and cooking tips, visit www.catfishinstitute.ca.