Catfish Etouffee Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Freshly made courtbouillon,
2: Lemon slices, 1/4" thick
4 tbsp: Brown roux,
1 tbsp: Worcestershire sauce,
1 cup: Finely chopped onions,
1: Bay leaf,
1 cup: Finely chopped scallions,
1/4 tsp: Thyme,
Including 3 inches of green,
1/4 tsp: Cayenne pepper,
Tops,
1 tsp: Black pepper,
1/2 cup: Finely chopped celery,
2 tsp: Salt,
1/4 cup: Finely chopped green pepper,
2 lbs: Catfish fillets, cut into 1"
1 tsp: Finely chopped garlic,
Chunks,
1 can: Tomatoes, (1 lb) drained and
1/2 cup: Finely chopped parsely,
Coarsely chopped,
Directions:
In a saucepan, bring courtbouillon to boil over high heat. Remove
pan from heat and cover to keep stock hot. Warm the roux in a heavy
4 to 5 quart casserole over low heat, stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook about 5
minutes, stirring often, until soft but not brown. Add hot
courtbouillon, stirring constantly. Add tomatoes, lemon slices, and
seasonings. Reduce heat to low and simmer, partially covered, for 30
minutes.
Add catfish and parsley; stir gently to moisten the fish evenly with
the simmering sauce. Simmer, partially covered and without stirring
for 10 minutes longer. Taste for seasoning.
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp
pan from heat and cover to keep stock hot. Warm the roux in a heavy
4 to 5 quart casserole over low heat, stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook about 5
minutes, stirring often, until soft but not brown. Add hot
courtbouillon, stirring constantly. Add tomatoes, lemon slices, and
seasonings. Reduce heat to low and simmer, partially covered, for 30
minutes.
Add catfish and parsley; stir gently to moisten the fish evenly with
the simmering sauce. Simmer, partially covered and without stirring
for 10 minutes longer. Taste for seasoning.
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp