Florida Catfish Stew

• 3/4 cup vegetable oil, divided
• 1 cup medium diced onions
• 1 cup medium diced celery
• 1 cup medium diced carrots
• 2 quarts lobster, shrimp broth or fish stock
• 1 pound catfish pieces
• 1 pound shucked oysters (about 6 dozen oysters in shell)
• 3 tablespoons Cajun seasoning
• 1 pint grape tomatoes
• 3 bay leaves
• Salt and freshly ground black pepper
• 1 cup all-purpose flour

1. In a large pot (8-quart capacity) heat 1/4 cup of the oil.
2. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften.
3. Add broth and bring to a simmer.
4. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque.
5. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken.
6. Cook for a few minutes more to integrate flavors.

vegetable oil, onions, celery, carrots, lobster, oysters, cajun seasoning, grape tomatoes, bay leaves, salt, flour

Taken from www.foodnetwork.com/recipes/robert-irvine/florida-catfish-stew-recipe.html (may not work)