Catfish gumbo dip with fresh veggies and crackers

Catfish Gumbo Dip

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 -10 Servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. STIR in flaked catfish, garlic and remaining Creole seasoning; combine, stirring occasionally, for 2 minutes.
  5. REDUCE heat to low and add cream cheese, stirring until the cheese is melted.
  6. 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.
  7. 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!

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