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Catfish Etouffee
Catfish Etouffee
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfy your Cajun craving with a rich dark roux dish, featuring fresh tomatoes, bell peppers, and herbs, seasoned with thyme, bay leaves, and lemon.
Ingredients:
  • 1 cup enriched white rice
  • 2 cups water
  • 4 tablespoons brown roux
  • 1 cup chopped onion
  • 0.5 cup chopped green bell pepper
  • 1 teaspoon minced garlic
  • 2 cups beef broth
  • 1 pound tomatoes, coarsely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 0.25 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 pounds catfish fillets, cut into 1 inch pieces
  • 0.25 cup chopped fresh parsley
  • red pepper flakes (to taste)
Instructions:
  • In a small saucepan, cook rice in water until tender, about 15 to 20 minutes.
  • 1. Heat roux in a large saucepan over medium heat. Add onion, green bell pepper, and garlic; sauté for 5 minutes until softened. Pour in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat, cover, and simmer for 30 minutes.
  • Add the catfish and parsley to the mixture. Let it simmer with the pot partially covered for about 10 minutes, or until the fish easily flakes with a fork.
  • Fold in 2 cups of fluffy cooked white rice until well incorporated, then sprinkle a touch of red pepper flakes for a hint of heat. Serve and enjoy.

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