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Shrimp and Catfish Gumbo

Shrimp and Catfish Gumbo

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
STACYLYNN130

STACYLYNN130

This spicy and flavorful gumbo is best served over rice. It's a nice change from gumbos cooked with a roux.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
  2. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
  3. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
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Reviews

jake
17

jake

10/6/2006

That's my kinda gumbo

Barbara
12

Barbara

1/5/2008

I live in Alaska so I substituted halibut for the catfish. My family LOVED it!

Beamish
12

Beamish

7/27/2007

We have a load of striper that we caught on Lake Texoma and needed different recipes. This was yummy! I didn't have any shrimp but it turned out delightful! Thanks! We will make this again only with the shrimp!

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