Cajun Catfish Gumbo

2 1/2 quarts Chopped Onions
2 1/2 quarts Green Onions, chopped *
1 1/4 quarts Chopped Celery
5/8 quart Bell Pepper, chopped
30 cloves Garlic, chopped
30 7-Ounce Catfish Fillets, cut in 2-in cubes
15 7-Ounce Catfish Fillets, for stock
5 pounds Crab Meat, (claw)
5 pounds Shrimp, (peeled)
1 7/8 quarts Oil
1 7/8 quarts Flour
5 gallons 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. Sauté 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.

Servings: 50
Home Cookin 4.8 Chapter: Fish And Seafood