CAJUN CATFISH GUMBO

      Title: CAJUN CATFISH GUMBO
  Categories: Seafood
       Yield: 10 Servings
  
       2 c  Chopped onions
       2 c  Green onions; chopped *
       1 c  Chopped celery
     1/2 c  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 c  Oil
   1 1/2 c  Flour
       4 qt Hot water
            Salt; to taste
            Cayenne pepper; to taste
  
   * 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.
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