Gumbo: a Savor the South cookbook (Savor the South Cookbooks) by Dale Curry

Author:Dale Curry
Language: eng
Format: mobi, pdf
Publisher: The University of North Carolina Press
Published: 2015-03-01T22:00:00+00:00

Catfish Gumbo

This easy-to-make gumbo requires none of the efforts of finding fresh shrimp and crabs or of peeling shellfish. Because of catfish farming in the South, the fish is readily available in grocery stores everywhere.

MAKES 6–8 SERVINGS

3 pounds catfish nuggets, divided

1/2 cup canola or other vegetable oil

1/2 cup all-purpose flour

1 large onion, chopped, peels and trimmings reserved

1 green bell pepper, chopped, seeds and trimmings reserved

2 celery stalks, chopped

6 green onions, chopped, white and green parts separated

3 large garlic cloves, minced

1 (10-ounce) can original Ro-tel tomatoes with chilies

2 cups chopped fresh or canned diced tomatoes

3 cups stock

1/2 cup white wine

3 bay leaves

1/2 teaspoon dried thyme

1 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons Creole seasoning

Salt and freshly ground pepper, to taste

2 tablespoons chopped flat-leaf parsley

Cooked long-grain white rice, for serving

Cut 2 pounds of the catfish nuggets into 1-inch cubes and set aside. Place the remaining nuggets in a small pot with 4 cups of water and the trimmings from the vegetables to make stock. Cover and simmer for 45 minutes. Strain the stock into a large measuring cup and discard the solids.

Heat the oil in a large, heavy pot. Add the flour and stir constantly over medium heat to make a medium-dark roux the color of peanut butter. Add the onion, the white parts of the green onions, the bell pepper, and the celery and cook until wilted. Add the garlic and cook 1 minute more.

Add the tomatoes, 3 cups of the stock, the wine, bay leaves, thyme, lemon juice, Worcestershire sauce, and Creole seasoning and season with salt and pepper. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.

Add the cubed catfish and bring to a boil. Reduce the heat and simmer until the fish is cooked through, about 5 minutes. Remove the bay leaves and add the parsley and green onion tops. Cover and let the gumbo rest for an hour or so.

Reheat the gumbo and serve in bowls over the rice.

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