Catfish Étouffée
Description
Bring the flavors of New Orleans home with this Mardi Gras-worthy catfish étouffée. Served over cauliflower rice instead of white rice, for more fiber and fewer calories.
Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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1 cup chopped green bell pepper
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1 cup chopped celery
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1 (14 1/2 ounce) can diced tomatoes
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1/4 cup low-sodium chicken broth
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1 1/2 tablespoons Louisiana-style hot sauce
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 1/2 pounds catfish, cut into 6 pieces
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2 tablespoons chopped fresh parsley
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3 cups cooked riced cauliflower
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1/4 cup sliced green onion
Directions
1
Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
2
Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
3
Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.