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Cajun Catfish Gumbo
Source: dLife

Spicy fish stew with fresh herbs and vegetables.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 240.8
Total Carbs 8.5 g
Dietary Fiber 2.3 g
Sugars 4.4 g
Total Fat 12.9 g
Saturated Fat 2.2 g
Unsaturated Fat 7.0 g
Potassium 539.8 mg
Protein 22.5 g
Sodium 471.5 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  catfish fillets (wild)
0 1/4 cup  vegetable oil
0 1/2 cup  fresh chopped celery
0 1/2 each  chopped green bell peppers
0 1/2 cup  fresh chopped onion
1 each  medium garlic cloves
2 cup  low sodium chicken broth
16 oz  canned unsalted diced tomatoes
1 each  Okra, frozen, 10oz package
0 1/2 tsp  salt
0 1/4 tsp  hot red pepper flakes
0 1/4 tsp  ground thyme
1 each  bay leaves
0.125 tsp  tabasco sauce
  1. In medium skillet, heat vegetable oil over medium. Add celery, green pepper, onion, and garlic. Cook until tender.
  2. In large stockpot, add chicken stock.
  3. Add tomatoes, okra, and cooked vegetables to chicken stock.
  4. Add salt, red pepper flakes, thyme, bay leaf, and hot pepper sauce.
  5. Bring to boil. Reduce heat, cover and simmer for 30 minutes.
  6. Add catfish. Cover and simmer for 15 minutes or until catfish flakes with fork. Remove bay leaves and serve.

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