Cajun catfish gumbo
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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.
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      Title: Cajun catfish gumbo
 Categories: Seafood
      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
  white rice.
  Serves 10.

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Recipe ID 1475 (Apr 03, 2005)

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