Start this Cajun-style gumbo with a roux and the holy trinity, then simmer it to perfection with okra, catfish, and shrimp in a tomato-based broth.
Preparation Time
25 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 15 mins
Calories
344 Calories
Recipe Instructions
Step 1
Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
Step 2
Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
Step 3
Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
Step 4
Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.
Ingredients
1 tablespoon butter
1 (8 ounce) can tomato sauce
1 cup chopped celery
2 cloves garlic, minced
1 cup chopped green onions
6 cups water
1 green bell pepper, chopped
2 tablespoons Worcestershire sauce
2 teaspoons salt, or to taste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
