Catfish Gumbo, 2/12/13


WholeFoods Market, Little Rock

Serves 4

We skip the traditional roux in thislighter version of the Louisiana classic. Ready in about 30 minutes, servepiping hot with white or brown rice and plenty of hot sauce.

2 tablespoonsextra virgin olive oil

3 cloves garlic,peeled and sliced

1 small greenbell pepper, chopped

2 stalks celery,thinly sliced

1 medium onion,chopped

1 tablespoonunbleached all-purpose flour

1 (28 ounce) candiced tomatoes

10 ounces frozencut okra

11 ounces frozencorn kernels

2 cups low-sodiumchicken broth or fish stock

2 teaspoons bayseasoning

2 teaspoons driedthyme

Sea salt, totaste

1/8 teaspooncayenne pepper

1 pound catfishfillets, cut into 1-inch chunks


    Heat oil over medium heat in a large pot.Add garlic and saut briefly, until lightly golden, then remove and set aside.Add pepper, celery and onion to pot and cook, until softened, about 10 minutes.Add flour and stir into vegetables until well coated. Add sauted garlic,tomatoes, okra, corn, stock, bay seasoning, thyme, salt and cayenne pepper.Stir well, cover and simmer 15 to 20 minutes. Just before serving, stir in thefish and cover. Cook, stirring gently occasionally, until fish is just cookedthrough, about 5 minutes. Serve immediately.