Mardi Gras Catfish Gumbo Recipes

MARDI GRAS CATFISH GUMBO

Steps:

• Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and sauté for another minute.
• Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
• Remove bay leaf and season with hot sauce.

NEW ORLEANS "BEST" GUMBO

Steps:

• In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
• Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
• Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.

CATFISH GUMBO

Steps:

• Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
• Stir in broth and next 6 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
• Stir in okra; cook an additional 5 minutes.
• Remove bay leaf.
• Serve over rice.