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.
Tips & Substitutions
For a richer flavor, consider using homemade stock instead of water. If you're short on time, pre-chopped vegetables can save you prep work. For a spicy kick, add a diced jalapeño or a few dashes of hot sauce. If catfish isn't available, other firm white fish like tilapia or cod can be substituted.
Serving Suggestions
Serve the gumbo over a generous scoop of rice for a complete meal. It pairs beautifully with a side of cornbread or a simple green salad. For an extra touch, offer Skyler'S Best Barbecue Sauce on the side for those who enjoy a smoky flavor in their gumbo.
Storage & Reheating
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if it thickens too much. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tupelo Catfish Gumbo contains roughly 1339 calories, with 17g protein, 113g carbohydrates, and 97g fat. It is an excellent source of iron (138% of the Daily Value), dietary fiber (64% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1042mg per serving (45% of the Daily Value).
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).
Frequently Asked Questions
Can I use other types of fish in this gumbo?
Yes, while catfish is traditional, you can substitute other firm white fish like tilapia or cod. Just ensure the substitute is fresh for the best texture and flavor.
Is it possible to make this recipe vegetarian?
Absolutely! To create a vegetarian version, replace the beef bouillon with vegetable bouillon and omit the fish. You can enhance the dish by adding more vegetables or plant-based protein like tofu or chickpeas.
How spicy is this gumbo, and can I adjust the heat level?
This gumbo is mild but can easily be adjusted for heat. You can add cayenne pepper or a chopped jalapeño during cooking for more spice. Start with a small amount and taste as you go to find your preferred heat level.
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).