Cajun catfish gumbo
Cajun Catfish Gumbo Seafood
Last updated 6/12/2012 12:42:28 AM. Recipe ID 1475. Report a problem with this recipe.
Title: Cajun catfish gumbo
Yield: 10 Servings
2 c Chopped onions
2 c Green onions; chopped *
1 c Chopped celery
1/2 c Bell pepper; chopped
6 Cl Garlic; chopped
6 7-oz catfish fillets; cut in
3 7-oz catfish fillets; for st
1 lb Crab meat; (claw)
1 lb Shrimp; (peeled)
1 1/2 c Oil
1 1/2 c Flour
4 qt Hot water
Salt; to taste
Cayenne pepper; to taste
* separate and reserve greens.
In separate pot, simmer 3 (7 oz.) catfish fillets in 1 quart of
lightly salted water for 15 minutes. Strain through cheese cloth and
reserve liquid. Chop catfish and reserve meat. In heavy bottom gumbo
pot, add oil and flour. Cook over medium high heat stirring
constantly until golden brown. Caution, do not scorch!
Add all seasonings except green onions tops. Saute for 5 minutes.
Add all fish stock and chopped catfish. Add hot water, one ladle at a
time, until consistency of thick soup is achieved. Add claw crab
meat, and half of shrimp. Reduce to simmer. Cook approximately 45
minutes, stirring occasionally. Add catfish, remaining shrimp and
green onions tops. Cook 10-15 minutes. Season to taste using salt and
cayenne pepper. Add water if necessary to retain volume. Serve over
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