Ingredients
Roux:
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½ cup all-purpose flour
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½ cup vegetable oil
Gumbo:
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1 tablespoon butter
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1 cup chopped celery
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1 cup chopped green onions
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1 green bell pepper, chopped
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6 cups water
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1 (8 ounce) can tomato sauce
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2 tablespoons Worcestershire sauce
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2 cloves garlic, minced
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2 1/2 teaspoons salt, divided, or to taste
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1 teaspoon hot pepper sauce (such as Tabasco), or to taste
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½ teaspoon dried thyme
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1 pound frozen chopped okra
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1 pound catfish, cut into 2-inch pieces
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1 ½ pounds peeled and deveined shrimp
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1 tablespoon gumbo file powder, or to taste
Directions
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
| 344 | Calories |
| 20g | Fat |
| 15g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 344 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 4g | 22% |
| Cholesterol 159mg | 53% |
| Sodium 1130mg | 49% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| Protein 25g | 51% |
| Vitamin C 31mg | 35% |
| Calcium 112mg | 9% |
| Iron 4mg | 24% |
| Potassium 676mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
