A College Cajun's Catfish Etoufee
Recipes >> Not Categorized >> A College Cajun's Catfish Etoufee
Want some of that good homemade etoufee but don't have the best cooking skills? Have no fear this recipe is simple,easy to follow, and only takes about 1 hr to make.
Ingredients
- 1 cup enriched white rice
- 2 cups water
- 2 cups brown roux
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon minced garlic
- 2 cups beef broth
- 2/3 lb coarsely chopped tomatoes
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 teaspoon salt
- 2 lbs cut catfish fillets
- 1/4 cups chopped fresh parsley
- red pepper flakes
Method
1:Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
2:In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
3:Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
4:Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
[instructions taken from all recipes: http://allrecipes.com/Recipe/Catfish-Etouffee/Detail.aspx?prop24=hn_slide1_Catfish-Etouffee&evt19=1]
Recipe is courtesy of: http://allrecipes.com/Recipe/Catfish-Etouffee/Detail.aspx?prop24=hn_slide1_Catfish-Etouffee&evt19=1
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