I flip, you flip, we all flip for this Catfish Gumbo Dip! Flaky catfish with an array of vegetables and cheeses make the perfect party appetizer or side dish. And it’s just in time for Mardi Gras celebrations and Lent observations!

Serves 8-10

Prep time: 10 minutes

Cook time: 50 minutes


  • 1/4 cup + 2 tbsp butter
  • 6 green onions, sliced
  • 2 celery ribs, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 pound Heartland catfish fillets
  • 1 garlic clove, pressed
  • 2 teaspoons Creole seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 (8-oz.) package cream cheese
  • 3/4 cup sliced canned okra
  • 1/2 cup + 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  •  For serving: french bread/ baguette chips/ vegetables


Heat a large skillet over medium heat. Melt 2 tbsp of butter in the skillet, then place catfish fillets in the pan. Sprinkle 1 tsp Creole seasoning, salt and pepper onto fillets, covering evenly. Cook each side 5-8 minutes or until catfish is fully cooked through. Place on a dish to the side to cool, then flake the fillets with two forks.

Preheat oven to 400°. Melt the rest of the butter in a deep pan over medium heat, then add celery, green onions and bell peppers. Sautee the vegetables, stirring occasionally, for 6-8 minutes or until peppers are tender.

Stir in the flaked catfish, garlic and remaining Creole seasoning; combine, stirring occasionally for 2 minutes. Reduce heat to low and add cream cheese, stirring until cheese is melted.

Remove from heat and stir in the okra and 1/2 cup Parmesan cheese. Drain some of the liquids out and pour mixture into an 8×5 baking dish. Cover with remaining Parmesan cheese.

Bake for 25-30 minutes or until the top is golden and bubbly. Sprinkle with parsley and serve with bread, vegetables or your favorite dip accessories!