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  Catfish Stew
  Category: Fish
  Author: William Bohannon
  Date: 3/12/2001
  Hits: 698

2 lbs (.9 kg) catfish fillet cut into nuggets
1/2 lb (.2 kg) sliced smoked sausage cajun spiced
1/4 lb (.1 kg) peeled raw shrimp
1-1/2 cups (350 ml) imitation crabmeat lump style
3 bell peppers chopped (red,yellow,green)
1 med tomato cut in wedges
1 cup (225 ml) whole frozen baby okra
32 oz (896 grm) beer
2 beef boullion cubes
2 chicken boullion cubes
2 tbsp (30 ml) Old Bay seasoning more to taste
1/2 tsp (2 ml) ground cumin
3 smashed garlic cloves
1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
1/2 tsp (2 ml) ground cayenne red pepper
1/4 cup (60 ml) uncooked rice
4 Tbs (60 ml) file powder (ground sasafrass leaves)
1/2 stick butter or margarine
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional
In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato.
Simmer covered 20 min till skins come off peppers and tomato.
Add water as necessary from here on out.
Add roux and thicken slightly.
Add sausage and rice.
Add catfish nuggets and okra.
Add shrimp and crab meat.
Stir gently and simmer with lid on till rice is done.
When rice is done stir in butter, sugar, sambal, and file.
Serve with wine and french bread.
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