Thrill Every Appetite At The Table With This Spicy Catfish Gumbo Recipe
Catfish is the country's most favored fish for frying. Now you can enjoy the full flavor of this wonder fish in a SPICY CATFISH GUMBO. Fresh mildly hot peppers make this recipe zing and provides a gentle punch to the palate. A robust seafood stock adds pizzazz and amplifies the flavor for a WOW experience. It is perfect for special occasions such as birthdays, anniversaries, holidays or any special occasion where a different and impressive dish is called for.
Don't let the SPICY label scare you away. Although it has a bite most will not find it too hot. For those who are highly sensitive to any form of heat from peppers, don't use the jalapeno. Of course if you like it hotter you can add more. This recipe will give a nice spicy bite without the sweat or pain.
A seafood stock is most important. Take the extra time to make a flavorful stock for without it the recipe becomes average.
Just follow this link for the recipe.
If you can't get catfish or just don't like it, any white fish will give you the same results.
Spicy Catfish gumbo
1 1/2-cup flour
1-cup oil (corn oil is best)
1-cup celery chopped
3-poblano peppers chopped, seeds removed
3-bannana peppers chopped, seeds removed
1-anaheim pepper chopped, seeds removed
1-jalapeno pepper diced, seeds removed
1-bell pepper (yellow, red or orange for color)
1-cup tasso diced (any lean smoked meat will work including sausage)
2-pounds catfish filets' cut to bite size
1/4-teaspoon black pepper
5-green onions chopped
3-tablespoons chopped fresh parsley
A 5 quart pot is needed for this recipe.
Cut the catfish into bite size pieces and season with the Tony Chacheres' Seasoning. Cover and refrigerate.
Put oil and flour in a heavy bottom pot. Mix well and follow roux making instructions found on separate page on this site. Brown to a milk chocolate color.
When roux reaches the right dark color add onions and celery then saute' for 5 minutes. Add all peppers and cook for 3 minutes.
Add stock, bring to a boil then reduce heat to simmer. Add garlic, tasso, thyme and black pepper. Simmer 30 minutes. Add 3 of the chopped green onions and the parsley. Continue to simmer for 15 minutes.
Add the catfish, stir gently and simmer for 15 minutes. Stir only once and gently so the catfish pieces remain whole. Serve 1 cup gumbo to 1/4 cup cooked white rice and sprinkle with chopped green onions.
A fresh green salad with a light dressing and toasted bread goes well with this dish.
Note: For egg lovers try this Cajun style treat. When gumbo is fully cooked and before serving, crack open fresh eggs (1 per diner) into the gumbo and cover pot. Simmer for 5 minutes, turn off heat and allow to sit for 10 minutes while eggs poach. When serving gently take out the eggs first and put into serving bowls. As my Cajun brethren would say, Oooh that's good yah.