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A College Cajun's Catfish Etoufee

Recipes >> Not Categorized >> A College Cajun's Catfish Etoufee

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(Public for All)

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.


  • 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


<p>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.</p> <p>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.</p> <p>3:Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.</p> <p>4:Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.</p> <p>[instructions taken from all recipes: http://allrecipes.com/Recipe/Catfish-Etouffee/Detail.aspx?prop24=hn_slide1_Catfish-Etouffee&amp;evt19=1]</p>

Recipe is courtesy of: http://allrecipes.com/Recipe/Catfish-Etouffee/Detail.aspx?prop24=hn_slide1_Catfish-Etouffee&evt19=1



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