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Catfish Stew
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Catfish Gumbo

William Bohannon


  • 2 lbs (.9 kg). catfish fillet, cut into nuggets
  • 1/2 lb (.2 kg). sliced smoked sausage cajun spiced
  • 1/4 lb (.1 kg). peeled raw shrimp
  • 1-1/2 cups (350 ml) imitation crabmeat lump style
  • 3 bell peppers chopped (red,yellow,green)
  • 1 medium tomato, cut in wedges
  • 1 cup (225 ml) whole frozen baby okra
  • 32 oz (896 grm). beer
  • 2 beef boullion cubes
  • 2 chicken boullion cubes
  • water
  • 2 tbsp (30 ml). Old Bay seasoning more to taste
  • 1/2 tsp (2 ml). ground cumin
  • 3 smashed garlic cloves
  • 1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
  • 1/2 tsp (2 ml). ground cayenne red pepper
  • 1/4 cup (60 ml) uncooked rice
  • 4 Tbsp (60 ml). file powder (ground sasafrass leaves)
  • 1/2 stick butter or margarine
  • 1/2 tsp (2 ml). sugar
  • 1 tbsp (15 ml). Sambal Olek (serrano chili paste), optional
  • In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, and tomato.
  • Simmer covered 20 minutes till skins come off peppers and tomato.
  • Add water as necessary from here on out.
  • Add roux and thicken slightly.
  • Add sausage and rice.
  • Add catfish nuggets and okra.
  • Add shrimp and crab meat.
  • Stir gently and simmer with lid on till rice is done.
  • When rice is done stir in butter, sugar, sambal, and file.
Serve with wine and french bread.

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