xiaoxl/recipe_data huggingface dataset:
Jerk Shrimp Wrap


Ingredients:
olive oil, medium shrimp, green onions, tortillas, lettuce, salsa, monterey jack cheese

Directions:
In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink.
Add the onion and rice, cook until the rice is warm, about 2 minutes.  Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.
Spinach Salad with Poppy Seed Dressing
Category: salad
By Siobhan

A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.

Ingredients:
½ cup creamy salad dressing (e.g. Miracle Whip®)
⅓ cup white vinegar
⅓ cup white sugar
1 teaspoon poppy seeds
4 cups baby spinach
4 cups mixed salad greens
1 (10 ounce) can mandarin oranges, drained
⅓ cup thinly sliced red onion
½ cup slivered almonds

Directions:
Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 salads

Calories: 288.4
Fat: 15.5 g
Saturated fat: 1.6 g
Carbohydrates: 34.3 g
Sugars: 28.7 g
Dietary fiber: 3.9 g
Protein: 5.3 g
Cholesterol: 10 mg
Sodium: 293.4 mg
Blackened Fish


Ingredients:
garlic powder, onion powder, cayenne, paprika, salt, ground black pepper, dried thyme, cumin, butter, lemon wedge

Directions:
Mix first 8 ingredients together, and drench the fish in the mixture.
Drizzle with melted butter and sauté in a very hot (not burning], heavy (cast iron!] skillet until blackened, only a few minutes per side.
Turn and repeat on other side.
Serve with lemon wedges.
Asparagus Chicken


Ingredients:
boneless skinless chicken breast, asparagus, green onion, chicken broth, ginger, salt, sugar, garlic powder, cornstarch, sherry wine, soy sauce, cooked rice

Directions:
Slice chicken in thin strips.  Heat 4 tbsp of oil in large pan.  Stir in chicken and saute until chicken is thoroughly cooked and no longer pink.  Remove and keep warm.
Split asparagus lengthwise, then cut into 1 1/2 inch lengths.
Heat remaining 2 tbsp vegetable oil in same pan.  Stir in asparagus and onions.  Saute 2 minutes.  Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover.  Simmer 3 minutes.
Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan.  Cook, stirring constantly until mixture thickens and boils 3 minutes.  Serve over rice.
Strawberry Pudding


Ingredients:
milk, cornstarch, sugar, salt, vanilla extract

Directions:
In a medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet.
Whisk in the egg whites to the mixture, make sure there's no lumps.
3Carefully fold in the vanilla, making sure there's no lumpiness once again.
Now turn on the heat to medium-high and whisk while it's heating, uncovered.
Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly.
Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
Make sure you wrap the entire open area(s] with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :] ].
Let set for at least 3 hours in the fridge prior to eating.
Top with some whipped cream and enjoy!  (Especially that Reddi Whip strawberry stuff for an intense berry overload.].
Curry Apple Tuna Salad


Ingredients:
solid white tuna packed in water, green apple, walnuts, Dijon mustard, mayonnaise, curry powder

Directions:
Mix tuna, apples and walnuts with a fork in a medium bowl.
Add mustard and mayonnaise to taste (amounts are suggestions].
Shake in curry powder and mix.
Sausage & Cabbage Casserole


Ingredients:
sausages, butter, margarine, onion, garlic clove, tomato paste, cabbage, tomatoes, zucchini, vinegar, water, brown sugar, bacon

Directions:
Heat oil & brown sausages, remove from pan & slice thickly & place in a casserole dish.
Melt butter & saute onion & garlic until tender, add tomato paste, cabbage, tomatoes & zucchini and cook for a few minutes.
Blend all remaining ingredients, bring to the boil & pour over sausages.
Bake covered in a moderate (180.C] oven for approx 1 hour.
Combine topping ingredients & sprinkle over casserole.
Bake for a further 5-10 mins uncovered.
Luby's Cafeteria's Spanish Cole Slaw


Ingredients:
green cabbage, dill pickle, green bell pepper, fresh parsley, green onions with top, carrot, red bell peppers, pimentos, water, pickle juice, vinegar, granulated sugar, salt, pepper

Directions:
In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
Whisk until well blended.
Pour dressing over cabbage mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours, tossing lightly serveral times.
~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat] cut cabbage in half lengthwise and remove core.
Cut crosswise into 1/8-inch slices into 2-inch lengths.
Whole Lemon Roasted Chicken


Ingredients:
lemons, unsalted butter, fresh thyme, kosher salt, young roasting chickens, fresh ground black pepper, garlic powder

Directions:
Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours].
Remove the chicken from the oven and let stand a few min before carving.
Rosemary Mashed Potatoes and Yams with Garlic and Parmesan


Ingredients:
garlic, olive oil, baking potatoes, sweet potatoes, milk, butter, dried rosemary, parmesan cheese, salt, ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Put garlic in small ovenproof bowl, and drizzle with olive oil.
Roast for 30 minutes, until very soft.
Cool, peel, and reserve oil.
Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
Drain, reserving 1 cup liquid.
Place potatoes in a mixing bowl.
Add milk, butter or margarine, rosemary, garlic, and reserved olive oil.
Mash until smooth as desired, adding reserved cooking liquid as needed.
Mix in 1/4 cup cheese.
Salt and pepper to taste.
Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
Sprinkle with remaining cheese.
Bake for 45 minutes, until heated through and golden on top.
Cheesy Flat Bread


Ingredients:
olive oil, paprika, dried basil, garlic, cheddar cheese

Directions:
Pat dough onto the bottom and up the sides of a greased 14-inch pizza pan or 15 x 10 x 1 inch jelly roll pan.
Brush olive oil over bread.
Sprinkle with paprika, basil and garlic.
Sprinkle with cheese.
Cover and let rise for 30 minutes.
Bake at 375 for 20-25 minutes or until golden.
Easy Homemade Sauerkraut
Category: side-dish
By Ellie

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Ingredients:
5 pounds cabbage, thinly sliced
1  onion, thinly sliced
3 tablespoons sea salt
3 cloves garlic, minced, or more to taste
water to cover

Directions:
Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage. Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air. Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Prep time: 25 mins
Total time: 1 week
Yields: 3 pounds of sauerkraut

Calories: 28
Fat: 0.1 g
Carbohydrates: 6.5 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 1.3 g
Sodium: 677.8 mg
Nimmers Nummer ( Raspberry Cooler)


Ingredients:
raspberry vodka, Chambord raspberry liquor, raspberries, lemon

Directions:
"Pour all liquor into glass with sour mix over ice (use pint glass]. Shake well. Pour ingredients back into glass with 7up. Garnish with lime and or fresh raspberry."
Mj's Corned Beef Salad


Ingredients:
corned beef, other sweet onion, green bell pepper, mayonnaise, salt, pepper, horseradish

Directions:
In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
Then add the coleslaw mix the same way.
Then add the horseradish and salt and pepper to taste.
Finally add in the mayo.
It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.
Caledonian Brunch Casserole (Make-Ahead)


Ingredients:
bacon, ham, sharp cheddar cheese, eggs, salt, pepper, mustard powder, onion, green pepper, Worcestershire sauce, butter

Directions:
In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
In a bowl, beat eggs, salt and pepper.
To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
Cover and let stand in fridge overnight.
In the morning, melt ¼ lb.
butter, and pour over the top.
Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
Let sit for at least 10 minutes before serving.
It's very nice served with fresh, chopped fruit.
Oreo® Lasagna
Category: desserts
By BAKERBAKER

Layers of cookies, pudding, and Cool Whip® make this Oreo® lasagna a huge hit!

Ingredients:
1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
6 tablespoons butter, melted
1 (8 ounce) package cream cheese
¼ cup white sugar
2 tablespoons milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed, divided
2 (3.9 ounce) packages instant chocolate pudding mix
3 ¼ cups milk
1 ½ cups mini chocolate chips

Directions:
Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust. Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate. Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes. Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.

Prep time: 20 mins
Total time: 4 hrs 30 mins
Yields: 1 9x13-inch cake

Calories: 581.8
Fat: 33.8 g
Saturated fat: 19.9 g
Carbohydrates: 67.6 g
Sugars: 51.4 g
Dietary fiber: 2.9 g
Protein: 7.2 g
Cholesterol: 41.3 mg
Sodium: 553.3 mg
Quick Bean Salad


Ingredients:
green pepper, shallot, celery, olive oil, white wine vinegar, white wine vinegar, honey, fresh parsley

Directions:
Mix all ingredients together in a bowl., Ready to eat right away, but I like to refrigerate for about 1/2 hour.
Baked Stuffed Calamari


Ingredients:
olive oil, pancetta, onion, garlic cloves, spinach, pepper, sea salt, olive oil, onion, garlic cloves, tomatoes, tomato paste, wine, pepper, sea salt, basil

Directions:
Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and sauté for 2 minutes.
Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200°C.
Serve with cooked basmati rice and a green salad.
Sauce:
Sauté onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.
Beef Brisket with Burgundy-Orange Sauce


Ingredients:
Burgundy wine, water, flour, dried basil, dried thyme, orange marmalade, sugar, garlic, pepper, beef brisket, mushroom

Directions:
Preheat the oven to 300 degrees F.
In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
Remove from the oven and place the brisket on a sheet of heavy foil.
Pour the sauce into a bowl, cover, and refrigerate.
When the brisket is cool, wrap in foil and refrigerate.
Remove solidified fat from the sauce and discard.
Slice the brisket thinly against the grain.
Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
Pour the sauce over the meat and heat in the oven until hot and bubbly.
Serve to thankful guests.
Pumpkin Asiago Soup


Ingredients:
olive oil, onion, pumpkin puree, water, chili powder, thyme, salt, asiago cheese, orange zest, asiago cheese, chili powder

Directions:
In a soup pot, heat olive oil and onion on mdeium high heat.  Cook, stirring, until softened, about 5 minutes.
Gradually stir in chicken stock.
Add pumpkin puree, cream chili powder, thyme and salt.  Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.]
To finish, bring the soup back to a simmer to heat through.  Add more stock or water to thin to a desired consistency.  Remove from heat.
Stir in 1/2 cup grated Asiago just before serving.  Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest.  Serve immediately.
Best Ever Nutella® Frosting
Category: desserts
By Millie

Made from a blend of cocoa and Nutella®, this buttercream frosting will wow you on any cake! It is a dream to pipe and will make the most beautiful flowers to decorate cakes or cupcakes.

Ingredients:
½ cup butter, softened
⅓ cup chocolate-hazelnut spread (such as Nutella®), at room temperature
⅓ cup cocoa powder, sifted
2 cups powdered sugar, sifted
1 tablespoon vanilla extract
1 ½ tablespoons milk, or more as needed

Directions:
Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined. Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 194.2
Fat: 10.1 g
Saturated fat: 5.3 g
Carbohydrates: 26.6 g
Sugars: 24.5 g
Dietary fiber: 0.8 g
Protein: 1.1 g
Cholesterol: 20.5 mg
Sodium: 62.7 mg
Tasty Tomato Ramen


Ingredients:
diced tomatoes with juice, minced garlic cloves, dried basil, olive oil

Directions:
"Cook the Ramen however you like to. The fast and easy way is in a bowl of water in the microwave, I usually I boil some water in a small sauce pan. Drain the Ramen and leave in the strainer, use the same sauce pan to heat the olive oil. Once the olive oil is hot, add the garlic and saute stirring constantly until fragrant. Add balsamic vinegar and basil, cook 1-2 minutes while stirring. Add tomatoes and heat thoroughly. Add the Ramen to the tomato mixture and stir.  This recipe is easy to adjust to your taste, if you like more vinegar and more, personally we like a lot of garlic so I add a bunch, if you like thyme and oregano add those to your imagination is the limit."
Mini Cheeseburgers
Category: everyday-cooking
By Donelle

These yummy mini cheeseburgers are topped with cheese and ketchup and served over rice or noodles.

Ingredients:
1 pound lean ground beef
½ cup ketchup
½ cup shredded Cheddar cheese
1  egg
1 pinch garlic powder
¼ cup shredded Cheddar cheese
¼ cup ketchup

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers. Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 mini burgers

Calories: 388.8
Fat: 23.8 g
Saturated fat: 11.2 g
Carbohydrates: 11.9 g
Sugars: 10.5 g
Dietary fiber: 0.2 g
Protein: 31.6 g
Cholesterol: 149.5 mg
Sodium: 725.4 mg
Unbelievable Spinach Calzones
Category: world-cuisine
By Tosha Fields

Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad.  Yum!

Ingredients:
1 (15 ounce) container ricotta cheese
2  eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside. Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 584.4
Fat: 20.6 g
Saturated fat: 9.5 g
Carbohydrates: 61.2 g
Sugars: 5.7 g
Dietary fiber: 6.1 g
Protein: 35.5 g
Cholesterol: 101.1 mg
Sodium: 1199.5 mg
Cranberry Apple Bread
Category: breakfast-and-brunch
By MS_TERESA

This bread is a holiday favorite in our family. It's very festive and is a wonderful breakfast bread for Thanksgiving and Christmas morning. I like to prepare my bread batter ahead of time and thaw it out the night before I serve it. Just pop it in the oven in the morning and you have fresh breakfast bread. Enjoy!

Ingredients:
2 cups peeled, cored and chopped apple
¾ cup white sugar
2 tablespoons vegetable oil
1  egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan. Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 179.2
Fat: 6.1 g
Saturated fat: 0.8 g
Carbohydrates: 29.3 g
Sugars: 15.2 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 104 mg
Dijonnaise Dynamite Salmon


Ingredients:
salmon fillet, mayonnaise, maple syrup

Directions:
Preheat the oven to 425 Degrees F. Line a rimmed baking sheet with foil.
Place the salmon on the baking sheet and sprinkle with salt and pepper. In a small bowl, stir together the mayonnaise and maple syrup, then spread on the tops of the fillets. Press the cereal on top of the mayonnaise.
Bake until the crust is golden brown and the fish just opaque throughout, about 12 minutes.
Goulash With Spatzle


Ingredients:
beef round steak, onion, butter, flour, paprika, marjoram, caraway seed, tomato paste, beef broth, lemon, zest of, flour, salt, nutmeg, eggs, milk

Directions:
Cut meat into 1-inch cubes.
Brown onions in oil in a large heavy flameproof casserole or saucepan.
Add meat cubes and brown.
Sprinkle with flour.
Add paprika, marjoram, caraway seed and tomato paste.
Add stock or enough water just to cover meat.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
Add additional flour to adjust the consistency, if desired.
SPATZLE: Sift dry ingredients.
Beat in eggs.
Add enough milk to make a heavy dough or batter.
Force through large-hole colander into a pot of rapidly boing salted water.
Boil for 6-8 minutes.
Remove with slotted spoon.
Catfish and Okra Gumbo


Ingredients:
canola oil, all-purpose flour, celery, bell pepper, okra, shallot, tomatoes, garlic cloves, corn, andouille sausage, thyme, oregano, kosher salt, pepper, bay leaves, water

Directions:
In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.
Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper.
Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.
Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes.
Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
To assemble, ladle the gumbo into a bowl with rice.