catfish etouffee

Ingredients

• Servings: 8
• 1 cup enriched white rice
• 2 cups water
• 4 tablespoons brown roux
• 1 cup chopped onion
• 1/2 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
• 1/4 teaspoon dried thyme
• 2 teaspoons salt
• 2 pounds catfish fillets, cut into 1 inch pieces
• 1/4 cup chopped fresh parsley
• red pepper flakes (to taste)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.
• 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.
• stir in catfish and parsley. simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
• stir in 2 cups cooked white rice, and season with red pepper flakes. serve.