Cajun Catfish Gumbo

50 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
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Cajun Catfish Gumbo
This is a great catfish, shrimp, and crab gumbo recipe from the Houma, Louisiana area with a rich golden-brown roux. Great anytime but perfect during Lenten season when you want a hearty seafood dish.

Ingredients

50 servings
  • 2 1/2 quart chopped onions
  • 2 1/2 quart green onions chopped
  • 1 1/4 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

Step-by-Step Instructions

  1. Chop and reserve greens and vegetables. In separate pot with water, simmer three (7oz.) lightly salted catfish fillets for 15 minutes.
  2. Strain through cheese cloth and reserve liquid. Chop the catfish and reserve meat.
  3. In heavy bottom gumbo pot, add oil and flour to make a roux. Cook over medium high heat stirring constantly until golden brown, about 20-25 minutes. Caution, do not scorch!
  4. Add all seasonings except the scallion green onions tops. Sauté for 5 minutes. Add the reserved fish stock and chopped catfish.
  5. Add hot water, one ladle at a time, until the consistency of thick soup is achieved.
  6. Add the claw crab meat, and half of shrimp. Reduce heat to a simmer. Cook approximately 45 minutes, stirring occasionally.
  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.

Common Problems and Solutions

Q: Why did my roux burn?

A: Keep the heat at medium-high and stir constantly. If you see dark specks or smell burning, discard and start over. A golden-brown roux for this recipe takes about 20-25 minutes of constant stirring.

Q: Can I make the fish stock ahead of time?

A: Yes! The fish stock can be made a day ahead and refrigerated. This actually makes assembly easier on cooking day.

Q: The gumbo is too thick, what should I do?

A: Add more hot water a ladle at a time until you reach thick soup consistency. Gumbo should coat the back of a spoon but still be pourable.

Tips and Techniques

For the clearest stock, strain the simmered catfish through cheesecloth and let it rest a few minutes so any sediment settles. This recipe scales down well—just maintain the ratio of roux to liquid for proper consistency.

Ingredient Substitutions

  • crab claw meat: lump crabmeat or picked blue crab
  • catfish: redfish, drum, or other firm white fish
  • fresh shrimp: frozen peeled shrimp, thawed

Equipment Needed

  • heavy-bottomed gumbo pot or large Dutch oven
  • cheesecloth for straining stock
  • long-handled wooden spoon for roux
  • separate pot for making fish stock
  • ladle

Historical Context

Catfish gumbo is a South Louisiana tradition, especially popular during Lent when Catholics abstain from meat. The Houma area, surrounded by bayous and waterways, has long celebrated the local seafood bounty in hearty gumbos like this one.