Catfish Etouffee

Cooking Recipes Catalogue
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This will settle that Cajun craving. A dark roux is the base for this dish made with fresh tomatoes, bell peppers, and parsley, and seasoned with thyme, bay leaves, and lemon.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
  • In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
  • Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
  • Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.