Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Catfish fillets (or any firm fish) |
| 1 cup | Onions, chopped fine |
| ½ cup | Celery, chopped fine |
| 2 \N | Garlic cloves, minced |
| ⅓ cup | Butter |
| ⅓ cup | Flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ¼ teaspoon | Cayenne pepper (or more, for real Cajun flavor) |
| 3 larges | Tomatoes, peeled and quartered (or use about a 1 lb can of tomatoes) |
| 3 cups | Water |
| 2 cups | Rice (cooked), hot |
In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes.
Serve on a bed of rice.
The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES:
* Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.
: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK, but measure the pepper.
: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust