Sometimes you have the ingredients in your house for a great dish and don't even know it. I was scrounging around for a dinner idea, and was inspired to make some gumbo with what I had laying around. This recipe combines fresh catfish with andouille sausage and an array of vegetables to make a great tasting dish. This recipe uses our Pastamore Fresh Jalapeño Oil for a great touch of heat and depth of flavor.
Ingredients:
1 lb - catfish
2 - andouille sausages
1 lb - tomatoes
2 cups - vegetable broth
1 cup - water
3 stalks - celery
1/2 - yellow onion
1 - green bell pepper
1 Tbsp - butter
1 Tbsp - Pastamore Fresh Jalapeño Oil
1.5 Tbsp - flour
1/4 tsp - garlic powder
To taste - salt and black pepper
Directions:
1. Rinse vegetables and peel onion. Chop onion into 1/4" x 1/4" pieces. Chop celery into 1/2" wide pieces, and cut green pepper into similar size pieces after removing stem and seeds. Chop tomatoes into 1/2" cubes. Slice sausages into 1/4" thick pieces.
2. Heat a large pot on the stove over medium heat. Once hot, add the butter and flour. Mix together using a whisk. Cook until medium brown, stirring often. Add vegetable broth, water, garlic powered, and all vegetables. Increase heat, bring to a boil, and reduce to a simmer.
3. Add the andouille sausages and full catfish filets. Cook for 15 minutes.
4. Use a large spoon to break the fish apart. Add the Pastamore Fresh Jalapeño Oil and season to taste with salt and black pepper. Continue to cook to thicken gumbo or remove from heat.
5. Serve over rice.
