For my last “All American” recipe (our July theme) I wanted something that was also a Southern favorite. Whether you catch it yourself, buy it at the store or from a roadside vendor, catfish makes a great stew. You can cook it outside on your grill’s side burner, over a campfire or on the kitchen stove. Plus it’s a healthy choice and tastes even better as leftovers!
- 5 cups peeled, cubed white potatoes
- 2.5 oz package of real bacon bits
- 14.5 oz can okra, undrained
- 2 14.5 oz cans diced tomatoes, undrained
- 2 cups water
- Â½ cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 Â½ teaspoons salt
- Â½ teaspoon black pepper
- 2 lbs catfish, cut into small pieces
- 6 oz can tomato paste
- Combine all ingredients except the last 2 in a large pot and bring to a boil.
- Cover and lower to a simmer until the potatoes are cooked. (about 40 mins)
- Add the catfish and tomato paste.
- Cook for another 15-20 minutes uncovered until thickened.
- Yields: 16 cups
|Amount Per Serving||%DV|
|Serving Size 181g|
|Recipe makes 16 servings|
|Calories from Fat 50||32%|
|Total Fat 5.6g||7%|
|Saturated Fat 1.22g||5%|
|Trans Fat 0.0g|
|Total Carbs 14.35g||4%|
|Dietary Fiber 2.5g||8%|