Cajun Catfish Gumbo

  • 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.


  • 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


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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Ossun, Louisiana Louisiana
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