Preparation:
* 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. 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. |
