Catfish and Crab Stew


2 slices low salt bacon

1 red onion, chopped

1 cup Poblano Pepper, diced

two 8 Oz. cans tomato sauce

one 6 Oz. can tomato paste

1/4 teaspoon oregano

2 bay leaves

1 clove garlic, crushed and diced

Worcestershire sauce

1 1/2 pound catfish filet, cut into bite-size chunks

1 pound lump crab meat, cut into bite-size chunks

steamed rice or grits

In large pot, cook bacon until crisp, then remove.

Add chopped vegetables, and cook in drippings until translucent and soft.

Add tomato sauce and paste and water 4 cups.

Season with oregano, bay leaves, 2 dashes or Worcestershire sauce, then salt and pepper to taste.

Simmer on medium low, for 30 minutes.

Add catfish and crab, then cook for 15 minutes more.

Serve in bowls over rice. Enjoy!
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