Vanessa
Barranco
Whole
Foods Market, Little Rock
Serves 4
We skip the traditional roux in this
lighter version of the Louisiana classic. Ready in about 30 minutes, serve
piping hot with white or brown rice and plenty of hot sauce.
2 tablespoons
extra virgin olive oil
3 cloves garlic,
peeled and sliced
1 small green
bell pepper, chopped
2 stalks celery,
thinly sliced
1 medium onion,
chopped
1 tablespoon
unbleached all-purpose flour
1 (28 ounce) can
diced tomatoes
10 ounces frozen
cut okra
11 ounces frozen
corn kernels
2 cups low-sodium
chicken broth or fish stock
2 teaspoons bay
seasoning
2 teaspoons dried
thyme
Sea salt, to
taste
1/8 teaspoon
cayenne pepper
1 pound catfish
fillets, cut into 1-inch chunks
Heat oil over medium heat in a large pot.
Add garlic and sauté briefly, until lightly golden, then remove and set aside.
Add pepper, celery and onion to pot and cook, until softened, about 10 minutes.
Add flour and stir into vegetables until well coated. Add sautéed garlic,
tomatoes, okra, corn, stock, bay seasoning, thyme, salt and cayenne pepper.
Stir well, cover and simmer 15 to 20 minutes. Just before serving, stir in the
fish and cover. Cook, stirring gently occasionally, until fish is just cooked
through, about 5 minutes. Serve immediately.
