2 cup chopped onions
2 cup green onions, chopped *
1 cup chopped celery
1/2 cup bell pepper, chopped
6 cl garlic, chopped
6 7-oz catfish fillets, cut in
3 7-oz catfish fillets, for st
1 lb crab meat, (claw)
1 lb shrimp, (peeled)
1 1/2 cup oil
1 1/2 cup flour
4 qt hot water
1 salt, to taste
1 cayenne pepper, to taste
Directions
* 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.
Serves 10.
Servings: 10 servings
Cajun Catfish Gumbo Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Gumbo; Seafood; Soup
The History of Recipes
Historians have found proof that recipes existed far back into antiquity, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to academics are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Closer to modern times, we find a couple of recipe books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the nobility of the time. During the succeeding few hundred years, the powerful and wealthy houses competed to serve the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 1900s, cook books are highly popular mostly due to increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Cajun Catfish Gumbo recipe.
