Ingredients
3 lbs whole catfish, or 2 lbs fillets
12 whole crawfish
1 lb shrimp , peeled
6 cups water
1 ½ tsp salt
1 stick butter
3 Tbs flour
1 cup chopped onion
1 cup chopped bell pepper
2 cups chopped celery
1 lb chopped okra, fresh or frozen
1- 28 oz can can tomatoes
½ tsp salt, pepper, and red pepper or K’s Cajun Seasoning*
1 Tbs chopped parsley
*K’s Cajun Seasoning:
1-26 oz box salt,
3 Tbs black pepper,
2 Tbs garlic powder,
1 tsp onion powder,
1 tsp nutmeg,
2 Tbs Accent (optional),
2 Tbs dried parsley flakes, 4 Tbs red pepper (Cayenne)
2 Tbs chili powder.
Preparation
Cook cleaned fish in boiling, salted water till it breaks apart with a fork (only takes a few minutes). Remove fish, debone, cut into chunks and reserve stock ( fillets are a lot less trouble). Melt butter in skillet; add flour and stir until lightly browned. Don’t get in a hurry as a good roux is the key to good gumbo. Don’t burn the roux. Mix everything together except seafood, in a post with stock and simmer about an hour. Add seafood and simmer 30-45 minutes. Serve over rice with a sprinkle of chopped parsley.
