Tupelo Catfish Gumbo
A flavorful Southern-style gumbo featuring tender catfish, okra, and vegetables simmered in a savory tomato broth, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 lb. fresh or frozen skinned catfish fillets ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped onion ⓘ
- 1 garlic clove, finely chopped ⓘ
- 1/4 cup melted fat or oil ⓘ
- 2 beef bouillon cubes ⓘ
- 2 cups boiling water ⓘ
- 1 (1 lb.) can tomatoes ⓘ
- 1 (10 oz.) pkg. frozen okra, sliced ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Cut catfish into 1-inch pieces.
- Cook celery, green pepper, onion, and garlic in melted fat or oil until tender.
- Dissolve beef bouillon cubes in boiling water.
- Combine vegetable mixture, bouillon, tomatoes, okra, salt, pepper, and thyme in a pot.
- Cover and simmer for 30 minutes.
- Add fish pieces to the gumbo.
- Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork.
- Remove bay leaf if used.
- Place 1/4 cup rice in each soup bowl and fill with gumbo.
Nutrition & Diet Analysis (per serving)
590
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).