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Catfish Gumbo Dip
- Total Time: 1 hour
- Yield: 8-10 Servings 1x
Ingredients
Scale
- 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
Instructions
- 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 for 5-8 minutes or until catfish is fully cooked through. Place on a dish to the side to cool, then flake fillets with two forks.
- PREHEAT the oven to 400 degrees Fahrenheit. Melt the rest of the butter in a deep pan over medium heat, then add celery, green onions and bell peppers. Saute the vegetables, stirring occasionally, for 6-8 minutes or until peppers are tender.
- STIR in flaked catfish, garlic and remaining Creole seasoning; combine, stirring occasionally, for 2 minutes.
- REDUCE heat to low and add cream cheese, stirring until the 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 the 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 the fresh parsley and serve with bread, vegetables or your favorite dip accessories!
- Prep Time: 10 Mins
- Cook Time: 50 Mins
