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New Year’s Day Catfish Gumbo

Catfish Gumbo





1 h 20 m

8 m

1 h 12 m


Catfish gumbo is a tradition in the Simmons family on New Year’s Day and is eaten right along with the black-eyed peas for good luck,  occasionally even served for Christmas dinner with corn bread of course!

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2 .5 lbs. Simmons Catfish Fillets (about 10) or Bites, cut into 1-inch cubes.
1/4 cup vegetable oil.
1/4 cup all-purpose flour.
2 ribs celery, finely chopped.
1 green bell pepper, stems, seeds, and ribs removed, finely chopped.
1 red bell pepper, stems, seeds, and ribs removed, finely chopped.
1/2 yellow onion, finely chopped.
2 gloves garlic, minced.
2 teaspoons Tony’s Chachere’s Creole Seasoning.
1/2 teaspoon dried thyme leaves.
4 cups beef broth.
1 can (14.5 oz.) petite diced tomatoes, drained.
1 package (12 oz.) frozen sliced okra, thawed.
2 bay leaves.
1/2 teaspoon cayenne pepper.
1/2 teaspoon oregano.
1 teaspoon kosher salt.
Rice, cooked.


Step 1

Heat oil in a large stock pot over medium heat then whisk in flour.

Step 2

Cook, stirring constantly, until the roux is a golden brown (almost peanut butter color, about 15 minutes).

Step 3

Add celery, green bell pepper, red bell pepper and onion. Sauté until soft, about 5 minutes. Then add garlic, creole seasoning and thyme, sauté another 2 minutes.

Step 4

Add beef broth, tomatoes, okra, bay leaf, cayenne pepper, oregano, and salt. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Step 5

Add catfish and continue simmering another 20 minutes or until catfish flakes easily. Remove bay leaf.

Step 6

Serve over cooked rice with Tony’s if needed.

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