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Cajun catfish gumbo
Artist: _
Categories: Catfish, Creole & Cajun, Seafood, Southern
Yield: 10
Rating: 0
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Ingredients:
2 cupChopped onions
2 cupGreen onions, chopped *
1 cupChopped celery
1/2 cupBell pepper, chopped
6 Cl Garlic, chopped
6 7-oz catfish fillets, cut in
3 7-oz catfish fillets, for st
1 lbsCrab meat, (claw)
1 lbsShrimp, (peeled)
1 1/2 cupOil
1 1/2 cupFlour
4 quartHot water
Salt, to taste
Cayenne pepper, to taste
Procedures:
1* separate and reserve greens.
2in separate pot, simmer 3 (7 oz).
3Catfish fillets in 1 quart of lightly salted water for 15 minutes.
4Strain through cheese cloth and reserve liquid.
5Chop catfish and reserve meat.
6In heavy bottom gumbo pot, add oil and flour.
7Cook over medium high heat stirring constantly until golden brown.
8Caution, do not scorch!
9add all seasonings except green onions tops.
10Saute for 5 minutes.
11Add all fish stock and chopped catfish.
12Add hot water, one ladle at a time, until consistency of thick soup is achieved.
13Add claw crab meat, and half of shrimp.
14Reduce to simmer.
15Cook approximately 45 minutes, stirring occasionally.
16Add catfish, remaining shrimp and green onions tops.
17Cook 10-15 minutes.
18Season to taste using salt and cayenne pepper.
19Add water if necessary to retain volume.
20Serve over white rice.
21serves 10.
 
 
 
 

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