adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Catfish Étouffée
Catfish Étouffée
0 Likes
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Transport your tastebuds to the vibrant streets of New Orleans with this zesty Catfish Étouffée. Enjoy it over a bed of cauliflower rice for a lighter, healthier twist.
Ingredients:
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 (14.5 ounce) can diced tomatoes
  • 0.25 cup low-sodium chicken broth
  • 1.5 tablespoons Louisiana-style hot sauce
  • 0.5 teaspoon dried thyme, crushed
  • 0.25 teaspoon Worcestershire sauce
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1.5 pounds catfish, cut into 6 pieces
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked riced cauliflower
  • 0.25 cup sliced green onion
Instructions:
  • In a large skillet over medium heat, sauté onion, green pepper, and celery until just starting to soften, about 7 minutes. Stir in tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil, then simmer uncovered on medium-low heat until thickened and saucy, about 15 minutes.
  • Place the catfish pieces on top of the vegetable mixture. Cook covered until the catfish is just cooked through and opaque, approximately 10 minutes.
  • Take out the catfish from the skillet and set aside to keep warm. Mix in parsley into the skillet. Serve the étouffée and catfish over riced cauliflower and sprinkle with green onion.

Similar Recipes