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1 pound skinned catfish fillets
fresh or frozen
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic -- finely chopped
1/4 cup melted fat or oil
2 cups boiling water
1 can tomatoes -- (1 lb size)
10 ounces okra -- frozen slices
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash hot pepper sauce
1 1/2 cups hot cooked rice
Thaw frozen fillets. Cut into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings.
Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each of 6 soup bowls. Fill with gumbo.