Traditionally, this dish is served with a scoop of white rice. Make it really special. Skip the rice and top with a big scoop of cole slaw. Grannie may not have approved, but damn that was some good eatin'.
My Creole Grannie's Catfish Gumbo
Serving Size : 4
1/4 cup bacon drippings
1/4 cup all-purpose flour
1/2 cup onion -- diced
1/2 cup celery -- diced
1/2 cup green pepper -- diced
3 cloves garlic -- minced
15 ounces chicken broth
14 1/2 ounces diced tomatoes
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
4 ounces tomato paste
8 ounces frozen okra -- sliced 1/2" thick
1 tablespoon Tabasco sauce -- or to taste
1 pound catfish -- cut into chunks
In a large pot over medium heat, combine the bacon drippings and flour for the roux. Stir to incorporate into a slurry. Continue stirring to keep mixture from burning. You are looking for a roux with a rich copper color.
Add the trinity - onions, celery, and peppers. Stir and cook until tender, adding garlic about mid-way.
Pour in the broth and tomatoes, then stir.
Now, toss in everything else except for the catfish. Bring to a boil, then reduce heat to simmer for 30 minutes.
Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes.
Give the gumbo a taste and adjust seasonings if needed.
Start to Finish Time:
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Per Serving: 355 Calories; 18g Fat (44.2% calories from fat); 25g Protein; 25g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 1195mg Sodium. The nutritional data is from MasterCook and may not be entirely accurate.
NOTES : If topping with cole slaw, save some time and energy by using a prepared slaw from the grocery, but get the good stuff.