Catfish Etouffee
Description
This will settle that Cajun craving. A dark roux is the base for this dish made with fresh tomatoes, bell peppers, and parsley, and seasoned with thyme, bay leaves, and lemon.
Ingredients
•
1 cup enriched white rice
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2 cups water
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4 tablespoons brown roux
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1 cup chopped onion
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1/2 cup chopped green bell pepper
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1 teaspoon minced garlic
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2 cups beef broth
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1 pound tomatoes, coarsely chopped
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1 tablespoon lemon juice
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1 tablespoon Worcestershire sauce
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1 bay leaf
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1 teaspoon ground black pepper
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1/4 teaspoon dried thyme
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2 teaspoons salt
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2 pounds catfish fillets, cut into 1 inch pieces
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1/4 cup chopped fresh parsley
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red pepper flakes (to taste)
Directions
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.