Catfish etoufee (pronounced a-to-fay)

Yield: 1 servings

Measure 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 \N Lemon slices, 1/4\" thick
1 \N Bay leaf
1 teaspoon Black pepper
2 pounds Catfish cut into 1\" chunks

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

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