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Your own Pangasius
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  • 60ml. cooking oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cubes beef bouillon
  • 1.4 liter hot water
  • 1 (800gr.) can diced tomatoes, undrained
  • 1 (450gr.) package frozen sliced okra
  • 500gr. shrimp, peeled and deveined
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon dry crab boil
  • 1kg. pangasius fillets, cut into 2.5cm pieces

Gumbo – pangasius combo

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Try this typical Louisiana recipe and see for yourself how well it combines with the Asian pangasius fish. You might as well convince 9 other people of this Gumbo’s great taste, as this recipe serves 10 persons.


10 persons


  1. Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
  2. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
  3. Place pangasius in skillet, return to boil; cover, and simmer 15 minutes more.
  4. Remove bay leaves, and serve.

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