Shrimp and Catfish Gumbo

Ingredients

Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup cooking oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cubes beef bouillon
• 6 cups hot water
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (16 ounce) package frozen sliced okra
• 4 cups shrimp, peeled and deveined
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon dry crab boil
• 2 pounds catfish fillets, cut into 1 inch pieces

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the cooking oil in a large heavy pot over medium heat. Add the chopped onion, bell pepper and celery and cook, stirring often, until soft, about 8 minutes.

2. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add the hot water, beef bouillon cubes, undrained diced tomatoes, frozen okra, salt, cayenne pepper, dried thyme, bay leaves and dry crab boil. Stir well.

4. Bring the mixture to a boil, then reduce the heat to low, cover partly and simmer for 30 minutes, stirring occasionally.

5. Stir in the catfish pieces and simmer gently for 10 minutes, until the fish is opaque and flakes easily or reaches 145°F (63°C) in the thickest part.

6. Add the shrimp and simmer for 5 minutes, until the shrimp are pink and opaque and reach 145°F (63°C).

7. Remove and discard the bay leaves, taste and adjust the seasoning with salt if needed, then serve hot.