Catfish etouffee
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Freshly made courtbouillon |
| 4 | tablespoons | Brown roux |
| 1 | cup | Finely chopped onions |
| 1 | cup | Finely chopped scallions |
| Including 3 inches of green | ||
| Tops | ||
| ½ | cup | Finely chopped celery |
| ¼ | cup | Finely chopped green pepper |
| 1 | teaspoon | Finely chopped garlic |
| 1 | can | Tomatoes (1 lb) drained and |
| Coarsely chopped | ||
| 2 | Lemon slices (1/4\" thick) | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | Bay leaf | |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Black pepper |
| 2 | teaspoons | Salt |
| 2 | pounds | Catfish fillets, cut into 1\" |
| Chunks | ||
| ½ | cup | Finely chopped parsely |
Directions
In a saucepan, bring courtbouillon to boil over high heat. Remove pan from heat and cover to keep stock hot. Warm the roux in a heavy 4 to 5 quart casserole over low heat, stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook about 5 minutes, stirring often, until soft but not brown. Add hot courtbouillon, stirring constantly. Add tomatoes, lemon slices, and seasonings. Reduce heat to low and simmer, partially covered, for 30 minutes.
Add catfish and parsley; stir gently to moisten the fish evenly with the simmering sauce. Simmer, partially covered and without stirring for 10 minutes longer. Taste for seasoning.
Submitted By FRED TOWNER On 10-12-94