2 1/2 qt Chopped Onions
2 1/2 qt Green Onions -- chopped *
1 1/4 qt Chopped Celery
5/8 qt Bell Pepper -- chopped
30    Cloves Garlic -- chopped
30    7-Ounce
2    In cubes
15    7-Ounce
Stock
5 lb Crab Meat -- (claw)
5 lb Shrimp -- (peeled)
1 7/8 qt Oil
1 7/8 qt Flour
5 ga Hot Water
Salt -- to taste
Cayenne Pepper -- to taste
Catfish Fillets -- cut in
Catfish Fillets -- for

* separate and reserve greens.

In separate pot, simmer 3 (7 oz.) catfish fillets in 1 quart of lightly
salted water for 15 minutes. Strain through cheese cloth and reserve
liquid. Chop catfish and reserve meat. In heavy bottom gumbo pot, add oil
and flour. Cook over medium high heat stirring constantly until golden
brown. Caution, do not scorch!

Add all seasonings except green onions tops. Saute for 5 minutes. Add all
fish stock and chopped catfish. Add hot water, one ladle at a time, until
consistency of thick soup is achieved. Add claw crab meat, and half of
shrimp. Reduce to simmer. Cook approximately 45 minutes, stirring
occasionally. Add catfish, remaining shrimp and green onions tops. Cook
10-15 minutes. Season to taste using salt and cayenne pepper. Add water if
necessary to retain volume. Serve over white rice.