Spicy Crab and Catfish Stew - Seafood Group Recipes! Ingredients: 2 pounds of catfish fillets, cut into 3 inch pieces 1/2 dozen cleaned crabs or 1 pound of lump crab meat 1/2 cup vegetable oil 1/2 cup flour 1 cup each , onions and bell peppers, chopped 1/2 cup celery, chopped 1 can Rotel diced tomatoes w/ green chilies 3 cups seafood stock or water 1/4 cup fresh parsley, chopped 1/4 cup green onions, sliced 2 tablespoons or more Creole seasoning (divided) 2 whole lemons, quartered 3 bay leaves Salt and Tabasco to taste Directions: Squeeze lemon juice on catfish and generously rub with Creole seasoning and set aside In large heavy pot, brown the flour in the oil, on medium heat, stirring constantly for about 10 minutes. When roux is a light brown, lower heat and add onions, bell pepper, and celery, and continue to stir and cook for 5 minutes Add a little water, if necessary Add salt, tomatoes, other tablespoons of Creole seasoning, seafood stock, and bay leaves Bring to a boil, lower heat, cover, and simmer for 30 minutes Add hot sauce, crabs and catfish, and stir gently, and simmer for 15 minutes Add parsley and green onions, and simmer for 5 more minutes Serve over cooked rice with a scoop of Remoulade Potato Salad, and French bread
Posted on: Sat, 09 Aug 2014 04:57:06 +0000
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