20
Quick Blackened Catfish Gumbo
Serves:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Make-Ahead:
Blackening spice mixture can be made 1 week ahead, stored airtight
at room temperature. Gumbo can be made 1 day ahead, cooled, covered, and chilled.
Rewarm covered over low heat.
INGREDIENTS
2 tsp. each freshly ground black pepper, kosher salt, sweet paprika
1/2 tsp. each cayenne, celery seed, dried thyme, garlic powder
1 lb. catfish fillets, cut crosswise into 1 1/2-inch pieces
4 tbs. canola oil, divided
3 tbs. all-purpose flour
2 celery stalks, sliced
1/2 green bell pepper, sliced
2 green onions, white and green parts sliced, separated
2 tbs. tomato paste
3 cups reduced-sodium chicken broth
8 oz. collard greens, stemmed, rinsed, drained, coarsely chopped
1 tsp. hot sauce
Fluffy Steamed Rice (see recipe)
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