Catfish Gumbo, 2/12/13 - KATV - Breaking News, Weather and Razorback Sports

Catfish Gumbo, 2/12/13

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  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package

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.

  • Entrées

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
  • Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts
  • Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
    Chef Travis Meyer   Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p   Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2
    Chef Travis Meyer   Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p   Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2