Taste of Tennessee: Dive into a Spicy Catfish Gumbo Recipe

In Tennessee, soul food is more than just a meal—it's a tradition, a celebration of flavors that brings people together. One dish that captures this essence perfectly is Tennessee-Style Catfish Gumbo. Unlike its cousin, the seafood gumbo of the Gulf Coast, this version brings the flavors of Tennessee right to your kitchen with a unique twist. Catfish, a staple of Southern cuisine, replaces the usual shrimp or chicken to create a rich, hearty dish that's perfect for any gathering.

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The Flavor of Tennessee in Every Spoonful

Tennessee’s culinary scene is known for its bold flavors and comforting dishes, and this Catfish Gumbo is no exception. It’s a blend of tender catfish fillets, simmered with a medley of vegetables, and spiced with a touch of Tennessee heat. The dish is a testament to the state's love for soulful cooking, where every ingredient plays a part in creating a symphony of flavors that dance on the palate.

The addition of catfish makes this gumbo stand out. This freshwater fish is beloved in Tennessee, often featured in fried dishes, but here it's given a new life in a stew. The gumbo is thickened with a dark, rich roux, and spiced with a blend of cayenne, paprika, and black pepper. A mixture of bell peppers, onions, and celery—the holy trinity of Southern cooking—adds depth to the broth, making every bite a warm, comforting experience.

Recipe: Tennessee-Style Catfish Gumbo

Ingredients:

• 1 lb catfish fillets, cut into bite-sized pieces
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 cup okra, sliced
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions:

1. Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly, until the mixture becomes a dark brown color, about 15-20 minutes. Be careful not to burn the roux, as this is the foundation of your gumbo's flavor.
2. Cook the Vegetables: Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 2 minutes.
3. Build the Broth: Stir in the diced tomatoes, chicken broth, bay leaf, smoked paprika, cayenne pepper, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to let the flavors meld together.
4. Add the Okra and Catfish: Stir in the sliced okra and catfish pieces. Continue to simmer for another 10-15 minutes, or until the catfish is cooked through and the okra is tender.
5. Finish the Gumbo: Remove the bay leaf, taste, and adjust seasoning if necessary. Stir in the chopped parsley just before serving.
6. Serve: Ladle the gumbo over a bed of hot, cooked white rice. Garnish with additional parsley if desired.

The Final Bite

This Tennessee-Style Catfish Gumbo is more than just a meal; it's a tribute to the rich traditions of soul food that have been passed down through generations. It's perfect for a chilly evening, a family gathering, or whenever you crave a taste of the South. The combination of tender catfish, a flavorful broth, and just the right amount of spice creates a dish that's both comforting and exciting.

Serve it with a side of cornbread or a sprinkle of hot sauce for an added kick. No matter how you enjoy it, this gumbo is sure to warm your soul and bring a bit of Tennessee’s heart to your table.

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Family Recipe