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This recipe for CATFISH GUMBO, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Tuesday, December 16, 2008


1/2 cup vegetable oil
1/2 cup flour
4 garlic cloves
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
10 ounces frozen cut okra ( optional )
16-ounce can chopped tomatoes, with liquid
5 cups chicken stock
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 bay leaves
1 pound sliced smoked sausage, Andouille or other
6 catfish fillets, washed and chopped

Make a roux with the oil and flour, browning it slowly and stirring frequently. Cook over medium heat for about 30 minutes until it is a rich, milk chocolate color. When the roux is just right, add the garlic, onions, celery and green pepper, stirring vigorously. Cook 2 to 3 minutes. Turn the heat to low and cook
15 to 20 minutes, stirring occasionally. Add the remaining ingredients and simmer for one hour or more. Don't completely forget about the gumbo on the stove, but it doesn't need a lot of attention at this point. Stir it just because it smells so good and you can't keep your tasting spoon out of it! Taste for seasonings and add pepper or salt as you choose. You can also add a variety of seafood to the gumbo--shrimp, crab meat, crawfish--whatever is on hand!

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