12 de agosto de 2017

Catfish Etouffée Recipe for Today

Catfish Etouffée 


  • 1 pound skinned and boned farm-raised catfish
  • seasoning mix
  • ⅓ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1¼ cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • hot pepper sauce to taste
  • 4 cups hot cooked rice
  • finely sliced green onion tops (optional)


  1. Cut catfish into pieces about 1-inch square.
  2. Toss with seasoning mix.
  3. Refrigerate, covered, one to two hours.
  4. Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
  5. Lower heat and blend in flour.
  6. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not brown.
  7. Add onion, celery, green pepper and garlic.
  8. Cook, stirring, about 5 minutes.
  9. Stir in chicken broth.
  10. Add catfish, discarding any liquid that has formed, and salt, black pepper, red pepper and pepper sauce. Simmer 15 minutes.
  11. Serve over beds of fluffy rice; sprinkle with green onions, if desired.

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