You can use this recipe for the classic New Orleans stew as a base. Feel free to substitute whatever type of protein appeals to you. Chicken, sausage, ham, or shellfish also make great gumbo.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 cloves garlic, peeled and minced
- 3 Tbsp. olive oil
- 4 cups beef broth
- 1 can (16 oz.) diced tomatoes
- 1 bay leaf
- 1 tsp. salt
- ½ tsp. dried thyme
- ½ tsp. ground red pepper
- ½ tsp. dried oregano
- 2 lbs. catfish fillets, cut into bite-sized pieces
- 1 package (10 oz.) frozen sliced okra
- 4 cups hot cooked rice
- In a large, heavy kettle, cook celery, onion, green pepper, and garlic in hot oil until tender.
- Stir in beef broth, tomatoes, bay leaf, salt, thyme, red pepper, and oregano. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Add catfish and okra. Return to boiling. Reduce heat, cover, and simmer until fish flakes easily, about 15 minutes. Serve in soup bowls over hot cooked rice.