Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Catfish Etouffee

4

0 min

Catfish Etouffee

Catfish Etouffee Photo 1

Time

0 min

Serving

8 persons

Calories

306

Rating

4.00★ (21)

Cuisine

Author: Victoria Buriak
This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!

Ingredients

  • enriched white rice: 1 cup
  • water: 2 cups
  • brown roux: 4 Tbsp
  • onion: 1 cup (chopped)
  • green bell pepper: 0.5 cup (chopped)
  • garlic: 1 tsp (minced)
  • beef broth: 2 cups
  • tomatoes: 1 pound (chopped)
  • lemon juice: 1 Tbsp
  • Worcestershire sauce: 1 Tbsp
  • bay leaf: 1 piece
  • ground black pepper: 1 tsp
  • thyme: 0.25 tsp (dried)
  • salt: 2 tsp
  • catfish fillets, cut into 1 inch pieces: 2 pound
  • fresh parsley: 0.25 cup (chopped)
  • red pepper flakes (to taste):

Metric Conversion

Stages of cooking

Catfish Etouffee Photo 21
Catfish Etouffee Photo 32
Catfish Etouffee Photo 43
Catfish Etouffee Photo 54
  1. 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.
    Catfish Etouffee Photo 2
  2. 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.
    Catfish Etouffee Photo 3
  3. Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
    Catfish Etouffee Photo 4
  4. Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
    Catfish Etouffee Photo 5

How did you like this article?

You may also like