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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
- 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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