Catfish etoufee
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Catfish filets (boneless) |
| 2 | cups | Onion (finely chopped) |
| ¼ | cup | Celery (finely chopped) |
| ¼ | cup | Bell pepper |
| ¾ | cup | Butter |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Red pepper |
| 1 | teaspoon | Salt |
Directions
Saute onions, celery and pepper until wilted. Cut fish into four-inch squares or larger. Season with salt and pepper before dropping into pot. Turn gently to avoid breaking fish. Do not stir. Move pan or pot back and forth several times to agitate mixture. Turn heat low and simmer for 20 to 25 minutes. Serves 4 to 5.
NOTE: Serve hot over rice.
Submitted By NANCY COLEMAN On 12-02-94