Antique Mall and Crown Restaurant

Indianola, Mississippi

Specialty Recipe

Great Catfish Gumbo

Ingredients

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)

One 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 (Andoulle 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 1 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! Wonderful to keep in the freezer for unexpected company or a quick supper when you need a "pick-me-up."

Makes: 3 quarts

• Catfish Cookbook & Recipes
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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