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Catfish Gumbo

Added: Monday, March 30th 2020 at 2:13pm by modernman

"Cajun catfish gravy, peppered by Andouille sausage"

Preparation Time:
30 minutes
Cooking Time:
30 minutes
Ready In:
1 hour
Servings: 12
  • 1 lb. catfish pieces
  • 1/4 lb. shrimp in 1/2 in. die
  • 2 oz. Andouille sausage in 1/4 in. die
  • 1/2 stick (2 oz.) butter
  • 1/4 C. flour
  • 1/4 C. cooking oil - divided usage
  • 2 C. onion in 1/4 in. die
  • 2 C. bell pepper in 1/4 in. die
  • 2 C. celery in 1/4 in. die (leaves okay)
  • 1/2 C. carrot in 1/8 in. slices
  • 1/2 C. okra in 1/8 in. slices- see notes
  • 1/4 C. sparkling or white wine
  • 1 1/2 qts. chicken stock - divided usage
  • 3 cloves garlic
  • 1/2 C. chopped fresh parsley
  • 1/4 C. chopped fresh oregano
  • 1 T. paprika
  • 1/8 t. powdered allspice
  • 3 bay leaves
  • 10 dashes Tabasco sauce
  • 1 T. file powder
  • 1 C. white rice
  • Salt and pepper to taste- see notes

-Dice onion, bell pepper, celery, carrots and okra

-In a large saucepan over medium-low heat combine butter and flour
-Cook slowly to make a tan roux, stirring frequently
-Remove from heat

-In a sufficiently-large pan, bring 2 T. oil to medium heat
-Brown catfish and shrimp, flipping frequently to cook all sides
-remove from heat and set aside

-In a sufficiently-large bowl combine
-1 qt. chicken stock
-1 C. white rice
-1 T. file powder

-In a sufficiently-large pot (preferrably cast iron) bring 2 T. cooking oil to medium heat
-Add 3 cloves chopped garlic and allow to cook for one minute
-Add onion, bell pepper, celery, carrot and okra
-Add 1 pint chicken stock and 1/4 cup wine
-Add chopped parsley and oregano
-Add paprika, allspice, bay leaves and Tabasco
-Allow to simmer until vegetables soften (about ten minutes)
-Add roux and stir to thoroughly incorporate
-Add fish and Andouille sausage
-Add rice, stock and file gumbo
-Bring to a boil
-Reduce heat and simmer 10 minutes
-Cover, remove from heat and allow to sit for 10 minutes

-Okra acts as a flavor and a thickener - if omitting okra, add more flour and oil
-About 1 t. of salt. The Andouille has smoked pepper in it, which may be all the pepper needed - taste before adding
-Serves 12

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