Catfish Etouffee

Name: Catfish Etouffee
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 1 bay leaf; 473 milliliters beef broth; 4 Tbsps brown roux; 907 grams catfish fillets, cut into 1 inch pieces; 0 teaspoons dried thyme; 59 milliliters chopped fresh parsley; 1 teaspoon minced garlic; 118 milliliters chopped green bell pepper; 1 teaspoon ground black pepper; 1 Tbsp lemon juice; 237 milliliters chopped onion; 8 servings red pepper flakes (to taste); 237 milliliters enriched white rice; 2 teaspoons salt; 454 grams tomatoes, coarsely chopped; 473 milliliters water; 1 Tbsp Worcestershire sauce

Catfish Etouffee might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 23g of protein, 4g of fat, and a total of 253 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Creole cuisine. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of water, garlic, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Worcestershire Sauce

Green Pepper

Black Pepper

Lemon Juice

Bay Leaves

Tomato

Garlic

Broth

Onion

Thyme

Salt

Equipment you will use

Sauce Pan

Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.

Ingredients you will need

Catfish

Parsley

Fish

Stir in 2 cups cooked white rice, and season with red pepper flakes.

Ingredients you will need

Cooked White Rice

Red Pepper Flakes

Serve.

Equipment

Sauce Pan

Ingredients

Servings:

bay leaf 473milliliters

beef broth 4Tbsps

brown roux 907grams

catfish fillets, cut into 1 inch pieces 0teaspoons

dried thyme 59milliliters

chopped fresh parsley 1teaspoon

minced garlic 118milliliters

chopped green bell pepper 1teaspoon

ground black pepper 1Tbsp

lemon juice 237milliliters

chopped onion 8servings

red pepper flakes (to taste)237milliliters

enriched white rice 2teaspoons

salt 454grams

tomatoes, coarsely chopped 473milliliters

water 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.