Catfish etouffee

Yield: 6 servings

Measure Ingredient
2 cups Freshly made courtbouillon
4 tablespoons Brown roux
1 cup Finely chopped onions
1 cup Finely chopped scallions
\N \N Including 3 inches of green
\N \N Tops
½ cup Finely chopped celery
¼ cup Finely chopped green pepper
1 teaspoon Finely chopped garlic
1 can Tomatoes (1 lb) drained and
\N \N Coarsely chopped
2 \N Lemon slices (1/4\" thick)
1 tablespoon Worcestershire sauce
1 \N Bay leaf
¼ teaspoon Thyme
¼ teaspoon Cayenne pepper
1 teaspoon Black pepper
2 teaspoons Salt
2 pounds Catfish fillets, cut into 1\"
\N \N Chunks
½ cup Finely chopped parsely

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

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