| Makes: | 50 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 30 minutes |
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This gumbo is a little like regular gumbo but you are adding less (fewer number of )ingredients in the recipe. It is a great recipe when you want to try something different and new. The gumbo is also a little spicy. Very mouth watering! Great anytime but perfect during Lenten season. - Thanks for such a wonderful recipe.
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| 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 oounce catfish filet cut in 2 in 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 |
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| Directions |
Chop and reserve greens and vegetables. In separate pot with water, simmer three (7oz.)lightly salted catfish fillets for 15 minutes. Strain through cheese cloth and reserve liquid; chop the catfish and reserve meat. 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! Add all seasonings except the scallion green onions tops. Sauté for 5 minutes. Add the reserved fish stock and chopped catfish. Add hot water, one ladle at a time, until the consistency of thick soup is achieved. Add the claw crab meat, and half of shrimp. Reduce heat to a simmer. Cook approximately 45 minutes, stirring occasionally. 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. It does not get much better!
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