Catfish Etouffee

Recipe Ingredients

2 cups	474ml	Freshly made courtbouillon
4 tablespoons	60ml	Brown roux
1 cup	62g / 2.2oz	Finely chopped onions
1 cup	146g / 5.1oz	Finely chopped scallions
		Including 3 inches of green
		Tops
1/2 cup	55g / 1.9oz	Finely chopped celery
1/4 cup	36g / 1.3oz	Finely chopped green pepper
1 teaspoon	5ml	Finely chopped garlic
1		Tomatoes - (1 lb) drained and
		Coarsely chopped
2		Lemon slices - (1/4" thick)
1 tablespoon	15ml	Worcestershire sauce
1		Bay leaf
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Black pepper
2 teaspoons	10ml	Salt
2 lbs	908g / 32oz	Catfish fillets - cut into 1"
		Chunks
1/2 cup	73g / 2.6oz	Finely chopped parsley

Recipe Instructions

In a saucepan, bring courtbouillon to boil over high heat. Remove pan from heat and cover to keep stock hot. Warm the roux in a heavy 4 to 5 quart casserole over low heat, stirring frequently.

Add onions, scallions, celery, green pepper and garlic. Cook about 5 minutes, stirring often, until soft but not brown. Add hot courtbouillon, stirring constantly. Add tomatoes, lemon slices, and seasonings.

Reduce heat to low and simmer, partially covered, for 30 minutes. Add catfish and parsley; stir gently to moisten the fish evenly with the simmering sauce.

Simmer, partially covered and without stirring for 10 minutes longer. Taste for seasoning.

Source:
LHJ Recipes

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