How To Make Catfish & Crab Stew - Best Recipe | Charleston Magazine
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Colander
Ingredients
- 6 oz. olive oil, divided
- 1 cup diced onion
- 1 cup diced green pepper
- 1 Tbs. minced garlic
- 1 cup sliced fresh okra
- 1 cup fresh or frozen corn kernels
- 3 cups low-sodium chicken stock
- 3 cups diced fresh tomato, peeled, seeded, and diced
- 2 cups tomato purée
- 1/2 tsp. cayenne pepper
- Kosher salt
- freshly ground black pepper
- 2 lbs. fresh catfish fillets, diced
- 1 lb. lump crab meat, picked through to remove any shell
- 1 cup chopped green onion
- 1/2 cup chopped parsley
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