CATFISH GUMBO

Ingredients

1/2 cup vegetable oil
1/2 cup flour
4 garlic cloves, minced
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
1 (10-ounce) package frozen cut okra, optional
1 (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
6 catfish fillets, washed and chopped

Preparation

Make a roux with the oil and flour, browning slowly and stirring frequently. Cook over medium heat for about 30 minutes until rich, milk chocolate color. Add garlic, onions, celery and green pepper, stirring vigorously. Cook 2 to 3 minutes. Turn heat to low and cook 15 to 20 minutes, stirring occasionally. Add the remaining ingredients and simmer for at least one hour. Add salt and pepper to taste. Add other seafood–shrimp, crab meat or crawfish–to gumbo as desired. Wonderful to freeze for unexpected company or a quick supper. Makes 3 quarts. –Fran Pearce, Dallas County