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Okra Catfish Stew

Sep
12
2017
Okra Catfish Stew
  • 6 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 (14-ounce) cans diced tomatoes
  • 4 cups tomato juice
  • 1 (16-ounce) box frozen okra
  • 3 dried bay leaves
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 large baking potato, cut into bite-size pieces
  • 2 tablespoons seafood seasoning, such as Old Bay®
    • ¼ cup sugar
    • 1½ tablespoons cider vinegar
    • ½ teaspoon hot sauce
  • Salt and pepper to taste

 

  1. PLACE large stockpot over medium-high heat for 1 minute; add oil. Add onion; cook 3 minutes or until translucent.
  2. ADD tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer and cook 10 minutes.
  3. SPRINKLE catfish with seafood seasoning. Add catfish to pot; continue to simmer 6 minutes or until catfish is cooked through.
  4. ADD sugar, vinegar and hot sauce; season with salt and pepper to taste. Serve with cooked rice.
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