SHRIMP AND CATFISH GUMBO

  • PREP TIME: 40 minutes
  • COOK TIME: 1 hour 20 minutes
  • YIELDS: 8 servings

Ingredients

  • ½ cup plain flour
  • ¼ cup vegetable oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 cup chopped green bell pepper
  • 2 cups sliced okra pods
  • 1 cup white wine
  • 7 cups chicken or vegetable stock
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 (14.5 ounce) can stewed tomatoes
  • Cajun Spice Blend (below)
  • 2 bay leaves
  • ¼ cup chopped, fresh parsley
  • ¾ pound fresh shrimp, peeled and deveined
  • ¾ pound catfish fillets
  • juice of ½ lemon
  • 6 cups cooked, hot rice

Made with fresh shrimp and catfish, this gumbo is perfect for a crowd and can easily be made in advance.

Instructions

FIRST Preheat oven to 350°F. Spoon flour into a 9” pie plate and bake for 40 minutes, stirring often, until flour is lightly brown.

NEXT While flour is browning, prep ingredients for the gumbo. Heat oil in a large stockpot over medium heat. Add onion and celery and sauté until softened, about 4 minutes. Stir in flour and cook 1 minute. Add pepper, okra, wine, stock, garlic, salt, tomatoes, spice blend, and bay leaves. Bring to a boil, reduce heat, and simmer for 1 hour.

LAST Stir in parsley, shrimp, and catfish. Cook for 5-10 minutes until shrimp and fish are done. Add lemon juice and stir until fish breaks into pieces. Spoon rice into center of bowls and ladle soup around rice. Garnish with parsley if desired.

Cajun Spice Blend

½ tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon celery seed

¼ teaspoon chili powder

pinch nutmeg