Capt. Barbs White Catfish Stew

In a large pot bring the to a boil water, vinegar, Old Bay, Salt, Pepper,  and 1/2 Garlic. When the water begins to boil add the Catfish filets and cook for 5-7 mins., just enough time to turn the fish white. Rmove the fish from the pot and set aside. Strain and save the remaining stock.

In the large pot cook the bacon until crispy and set aside for garnish. Add to the bacon drippings celery, green onions, yellow onions, remaining garlic, cayanne and rosemary, stirring over medium heat until the onions and celery are translucent.

Remove the rosemary sprigs before adding the remaining stock and potatoes. Bring to a slow boil until the potatoes are soft. Add the cream, sherry, and filets back to the pot. Salt and pepper to taste along with a little Lousiana Hot sauce or Texas Pete for those who like it spicy. To thicken add a tsp of corn starch in warm water to the pot and stir.

Serve with crumbled bacon bits and crushed crackers.

Special Note, this is not a weight watchers delight! Ask Boudreaux

2 lg. tbsp. oil

3 lge tbsp. flour

2 lg. onions, chopped

2 cup okra, chopped

2 tbsp. oil

1 can tomatoes

3 pods garlic, minced

2 qt. water

Salt, Black and red pepper

1/2 cup parsley, finely chopped

1/2 cup green onion tops, finely chopped

2 lb. shrimp

1/2 pint oysters

1 can crabmeat

Several whole crabs, cleaned and their claws

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes longer, then add water and salt and pepper. Combine shrimp-roux mixture with okra and simmer for about 30 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 to 20 minutes. Serve over rice and let each person add fresh file to their taste.

One 4 lb hen, dressed

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 cup all-purpose flour

1-1/2 gallons water

Gumbo file'

1 cup cooking oil

4 cloves garlic, minced

1/2 cup green onion tops, chopped

1/2 cup parsley, chopped

Salt black pepper, cayenne to taste

Cut up hen and season generously with salt, black pepper, and cayenne. Fry in oil in heavy pot over medium heat until golden brown. Pour excess oil out of pot and save for your roux. Add chopped onions, celery, and bell peppers to chicken and cook slowly uncovered until soft.

Make roux:
Heat oil in heavy pot over medium heat. When oil is hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will got too dark when left in the same pot it was prepared in.

Dissolve roux in 1-1/2 gallons warm water. Add garlic. Then add roux and chicken. Boil slowly in uncovered pot until chicken is tender.

Add some more seasoning depending on your taste. Serve in bowls with rice. Just before serving sprinkle chopped green onion tops and parsley and a dash of file' in each plate.

Serves 8-10.

8 oz. catfish fillet

4 yellow onions, chopped

2 cloves garlic, chopped

1/2 bell pepper, chopped

1 stalk celery, chopped

1/2 lb. margarine

One 10 oz. can ro-tel brand tomatoes (if available)

4 oz. fresh mushrooms

salt and pepper to taste

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

2 lb smoked sausage, sliced in bite-size pieces

2 lb shrimp, deveined

1 can Rotel tomatoes

1 small can of tomato sauce

5 cloves garlic, chopped

1 large bell pepper, chopped

2 med onions, chopped

3 stalks celery, chopped

1 tsp sweet basil

4 cups cooked rice

In large, heavy pot, fry smoked sausage until slightly browned. Add Rotel tomatoes, whole tomatoes and tomato sauce. Cook on medium heat for about 20 minutes. Add bell peppers, onions, garlic, celery and sweet basil. Simmer until seasonings are wilted. Add shrimp and cook for 20 more minutes. Salt and pepper to taste. Add cooked rice and blend well.

In place of shrimp, use chicken or crawfish.

Serves 8 to 12 people.

1 lb. dried red beans

2 lge onions, chopped

2 stalks celery, chopped

1 green pepper, chopped

1 clove garlic, minced

1/4 tsp. thyme

1/4 tsp. basil

1/4 to 1/2 tsp. red pepper

2 tsp. salt

1/2 tsp. pepper

1/4 cup chopped fresh parsley (optional)

2 lbs. smoked sausage

Hot cooked rice

Sort and wash beans. Combine red beans, onion, celery, green pepper, garlic, thyme, basil and red pepper in a Dutch oven; cover with water and bring to a boil. Reduce flame; cover and simmer 2 to 3-1/2 hours or until beans are tender and a thick gravy is formed. Add more water, if necessary. Stir in salt, pepper and parsley. Cook sausage according to package directions; cut into serving pieces. Serve beans and sausage over rice.

Serves 8