Cajun Catfish Gumbo
2005-01-26- Course: Main Dishes
- Yield : 50
- Servings : 50
- Prep Time : 60m
- Cook Time : 1:30 h
- Ready In : 2:30 h
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This is a great gumbo recipe from the Houma, Louisiana area. Great anytime but perfect during Lenten season.
Ingredients
- 2 1/2 quart chopped onions
- 21/2 quart green onions chopped
- 11/4 quart chopped celery
- 5/8 quart bell pepper chopped
- 30 pods of garlic chopped
- 30 seven ounce catfish filet cut in 2 inch cubes
- 15 seven ounce catfish filet for stock
- 5 pounds crab claw meat
- 5 pounds peeled shrimp
- 1 7/8 quart oil
- 1 7/8 quart flour
- 5 gallons hot water
- salt to taste
- cayenne pepper to taste
Directions
Step 1
Chop and reserve greens and vegetables. In separate pot with water, simmer three (7oz.) lightly salted catfish fillets for 15 minutes.
Step 2
Strain through cheese cloth and reserve liquid. Chop the catfish and reserve meat.
Step 3
In heavy bottom gumbo pot, add oil and flour to make a roux. Cook over medium high heat stirring constantly until golden brown. Caution, do not scorch!
Step 4
Add all seasonings except the scallion green onions tops. Sauté for 5 minutes. Add the reserved fish stock and chopped catfish.
Step 5
Add hot water, one ladle at a time, until the consistency of thick soup is achieved.
Step 6
Add the claw crab meat, and half of shrimp. Reduce heat to a simmer. Cook approximately 45 minutes, stirring occasionally.
Step 7
Add catfish, remaining shrimp and green onions tops. Cook 10-15 minutes longer. Season to taste using salt and cayenne pepper. Add more water if necessary to retain volume. Serve with white rice.
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