I flip, you flip, we all flip for this Catfish Gumbo Dip! Freshly baked 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!
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
Instructions
First, heat a large skillet over medium heat. Add 2 tbsp of butter in the skillet, then once melted place the catfish fillets in the pan. Then sprinkle 1 tsp Creole seasoning, salt and pepper onto fillets, covering evenly. Cook each side 5-8 minutes or until the catfish is cooked through completely. Place the fillets on a dish to the side to cool, then flake the fillets with two forks until no large chunks remain.
Next, preheat the 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.
Once the vegetables have cooked down, stir in the flaked catfish, garlic and remaining Creole seasoning. Combine, mixing occasionally for 2 minutes. Then reduce the heat to low and add the cream cheese, stirring until the cheese is melted.
When the cream cheese has melted and covers the catfish and vegetables, remove the pan from heat and stir in the okra and 1/2 cup Parmesan cheese. Drain some of the liquids out and pour the catfish gumbo dip mix into an 8×5 baking dish. Cover the top with remaining Parmesan cheese.
Finally, bake the dish for 25-30 minutes or until the top is golden and bubbly. After removing it from the oven, let the dish cool for 10 minutes before transferring the catfish gumbo dip to a serving tray. Sprinkle the dip with parsley and serve with bread, vegetables or your favorite dip accessories!
Catfish Gumbo Dip
- Total Time: 1 hour
- Yield: 8-10 Servings 1x
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
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
