Simple Catfish Gumbo with a Twist

Try to buy channel catfish, which is generally farmed in the USA. Read here about catfish sustainability.

• 1 ½ lbs Catfish
• 1 yellow onion diced
• 1 green bell pepper diced
• 2 ribs celery diced
• ¼ cup fresh parsley, chopped
• 3 medium tomatoes chopped
• ½ cup oil (canola)
• 3 Tbsp butter
• 1 tsp blackening spice (or seafood seasoning)
• 1 tsp garam masala (spice)
• 1 tsp hot sauce (ex: Tabasco)
• 2 cups broth (chicken, fish, or veg.)
• 1 cup water
• ¼ cup AP flour
• Kosher salt
• Pepper (fresh ground)

Heat the oil in large stock pot over high heat. Sauté: onion, celery, bell pepper and a pinch of salt and pepper until browning (approx. 12 min). Add butter and stir until melted. Add flour, garam masala and blackening spice and sauté for approx. 3 minutes. Add tomatoes and hot sauce and cook for 5 minutes. Add broth and water and stir thoroughly until well combined and bring to a boil.

Carefully add the catfish and reduce heat to medium. Cover and cook for 10-12 minutes. Let cool slightly and serve over white jasmine rice. If you like, add peas and or other vegetables at the same time as the catfish and cook as usual, or add diced red potatoes with the tomatoes.