Catfish etoufee (pronounced a-to-fay)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Court bouillon |
| 1 | cup | Onions, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Bell pepper |
| 1 | can | (1 lb) tomatos, drained and coarsely chopped |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Thyme |
| 2 | teaspoons | Salt |
| ½ | cup | Parsley, chopped |
| 4 | tablespoons | Brown rue |
| 1 | cup | Scallions, chopped (including some of the green tops) |
| 1 | teaspoon | Minced garlic |
| 4 | cups | Cooked rice |
| 2 | Lemon slices, 1/4\" thick | |
| 1 | Bay leaf | |
| 1 | teaspoon | Black pepper |
| 2 | pounds | Catfish cut into 1\" chunks |
Directions
If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add tomatos, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to position fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediatly.
Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 26
Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By FRANK SKELLY On 02-21-95