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Nutrition Facts
Serving Size 451 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 870 mg 36%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 22 g
Vitamin A 4% Iron 10%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Catfish Gumbo
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1 cup(s) celery, chopped
1 cup(s) white onion, chopped
1 cup(s) green bell peppers, chopped
2 H-E-B Garlic Cloves, minced
3 Tbsp Hill Country Fare Canola Oil
4 cup(s) H-E-B Beef Broth
14 1/2 Oz H-E-B Whole Tomatoes
1 Central Market Bay Leaf
1 Tsp H-E-B Iodized Salt
1/2 Tsp dried thyme
1/2 Tsp H-E-B Red Cayenne Pepper
1/2 Tsp H-E-B Oregano, crushed
2 Lb catfish fillets, cut into bite-sized pieces
10 Oz H-E-B Cut Okra, frozen
4 cup(s) H-E-B Brown Rice, hot cooked
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In a large Dutch oven, cook celery, onion, green pepper and garlic in hot oil until tender.
Stir in beef broth, tomatoes, bay leaf, salt, thyme, red pepper and oregano.
Bring to boil; reduce heat. Cover and simmer for 15 minutes.
Add catfish and okra to kettle. Return to boil.
Cover and simmer for 15 minutes or until fish flakes easily.
Remove and discard bay leaf. Serve over brown rice.



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