Catfish and Okra Stew

Seafood stew with catfish over rice

Chef Jon Davis’ grandmother taught him that simple, quality ingredients make the best dishes. This flavorful, one-pot seafood stew proves her theory. Jon has taken her lessons with him as he shares his comforting, Southern food with family, friends, and patrons of Saint Leo in Oxford, Mississippi. Davis recommends supporting local businesses by using Doe’s Eat Place Seafood Seasoning and Two Brooks Farm Missimati rice when making this for a taste of Mississippi at home.

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Serves 4

  • 2 tablespoons vegetable oil
  • 1 diced yellow onion
  • 1 pound fresh okra, sliced ¼-inch thick
  • 6½ cups crushed tomatoes
  • 4 bay leaves
  • 1 sprig fresh thyme
  • 1 sprig fresh fresh oregano
  • 6 catfish fillets, cut into bite-sized pieces
  • 4 tablespoons Doe’s Eat Place Seafood & Poultry Seasoning
  • ¼ cup sugar
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon hot sauce
  • Salt and pepper to taste
  • 8 cups cooked Two Brooks Farm Missimati rice
  1. Heat oil in a large stockpot over medium heat. Add onion and cook until translucent, about 5 to 7 minutes. Stir in okra, tomatoes, and herbs and bring mixture to a simmer. Continue to cook for 15 minutes, stirring occasionally.
  2. Arrange fish on a plate and season with Doe’s. Transfer fish to pot, and continue to simmer until cooked through, about 10 minutes. 
  3. Stir in sugar, vinegar, and hot sauce, and season with salt and pepper.Serve stew over cooked rice.
  • Recipe By
    Jon David, Saint Leo, Oxford, Mississippi
  • Contributing City

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