Catfish Gumbo

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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1 lb catfish fillets, cut into 1-inch pieces
1/4 cup vegetable oil
1/2 cup celery, chopped
3-4 sweet mini peppers
1/2 cup onion, chopped
1 clove garlic
2 cup water
2 cubes beef bouillon
2 (8 oz) cans diced tomatoes
1 (10 oz) package frozen okra
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp dried thyme
1 bay leaf
1/8 tsp Bailey’s Hot Pepper Sauce


In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.

In a medium skillet, heat the vegetable oil, and cook the celery, sweet mini peppers, onion, and garlic until tender.

Add the tomatoes, okra, and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf, and hot pepper sauce. Reduce heat, cover, and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.

Serves 6.