Description:

Catfish Gumbo

Source:

William Bohannon

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

Serve with wine and french bread.