Servings: Serves 8 people
Vegetable cooking spray
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
3 (101/2-ounce) cans Ready-to-serve, no-salt-added
2 (141/2-ounce) cans no-salt-added
tomatoes, un-drained and chopped
1 (6-ounce) can low-sodium cocktail
2 bay leaves
11/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried whole thyme
1/2 teaspoon hot sauce
11/2 pounds farm-raised catfish
fillets, cut into 11/2-inch pieces
2 (10-ounce) packages frozen
sliced okra, thawed
4 cups hot cooked rice (cooked
without salt or fat)
Coat a Dutch oven with cooking spray and place it over medium-high heat until hot.
Add the chopped celery, onion, green pepper and minced garlic. Sauté until crisp-tender.
Add the chicken broth and the next seven ingredients. Bring mixture to a boil. Cover, reduce heat and simmer for 30 minutes.
Stir in fish and okra, then cover and simmer for 15 minutes.
Remove and discard the bay leaves. Serve the gumbo over hot cooked rice.