HuntingFishing4x4.com

1 LG ONION DICED
2 STALKS CELERY DICED
2 CARROTS DICED
1 GREEN ,RED,YELLOW OR ALL GREEN BELL PEPPERS
5 CLOVES OF GACLIC
4 LG POTATOES CUT 1/2" CUBES
3/4 CUP BUTTER
3/4 CUP ALL PURPOSE FLOUR
4 LBS OF BONELESS CATFISH 1/2 CUBES
48OZ FISH OR CHICKEN STOCK OR BROTH
1QT HEAVY CREAM
2 OLD BAY SEASONING
2 TBLSPO.CAJUN SEASONING
SALT AND PEPPER TO TASTE
DASH OF TABASCO SAUSCE
MELT THE BUTTER IN A LARGE POT OVER MED TO HIGH HEAT ADD THE ONIONS,CELERY,CARROT,PEPPER AND GARLIC.COOK UNTIL ONIONS TURN SLIGHTLY TRANSPARENT AND PEPPER IS TENDER.STIR IN THE FLOUR THROUROUGHLY.COOK AS ADDITIONAL 3 TO 5 MIN BEFORE ADDING YOUR STOCK AND CREAM.BRING TO A BOIL AND ADD THE POTATOES AND FISH .STIR IN THE SEASONING,COVER AND REDUCE HEAT BY HALF.COOK SLOWLY MAY BURN.ALLOW THE STEW TO COOK FOR ABOUT 30- MINS STIRRING OCCASIONALLY BEFORE REMOVING FROM HEAT.ADD SALT,PEPPER AND TABASCO.THE POTATOES SHOULD BE TENDER. FEEDS 8 PEOPLE