It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cajun Catfish Gumbo
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- #22488
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups chopped onions
2 cups green onions, chopped, green and white part separate
1 cup chopped celery
1/2 cup bell pepper, chopped
6 cloves garlic, chopped
6 (7 ounce size) catfish fillets, cut in cubes
3 (7 ounce size) catfish fillets, for stock
1 pound crab meat, (claw)
1 pound shrimp, (peeled)
1 1/2 cup oil
1 1/2 cup flour
4 quarts hot water
salt, to taste
cayenne pepper, to taste
directions
In separate pot, simmer the catfish fillets reserved for stock 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. Saute 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.
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