Shrimp and Catfish Gumbo
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Description
This spicy and flavorful gumbo is best served over rice. It's a nice change from gumbos cooked with a roux.
Ingredients
- ¼ cup cooking oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cubes beef bouillon
- 6 cups hot water
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) package frozen sliced okra
- 4 cups shrimp, peeled and deveined
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon dry crab boil
- 2 pounds catfish fillets, cut into 1 inch pieces
Directions
- 1. Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
- 2. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
- 3. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
Nutrition Facts
serving: 10 servings
calories: 268.7 kcal
carbohydrates: 8.8 g
protein: 26.5 g
saturated fat: 2.7 g
cholesterol: 120.6 mg
sodium: 1030 mg
fiber: 2.2 g
sugar: 4.6 g
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