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Louisiana Catfish Etouffee

Here's how you make Louisiana Catfish Etouffee
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  • Servings: 10
  • Prep: 20m
  • Cook: 90m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1/4 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1/4 cup oil (vegetable oil
  • 1 tablespoon oil (vegetable oil)
  • 2 cups chopped yellow onion (finely chopped)
  • 1 cup chopped green bell pepper (finely chopped)
  • 1/2 cup chopped celery (finely chopped)
  • 1 teaspoon garlic (minced)
  • 3 cups chicken broth
  • 1 can (16 ounce) whole tomatoes (drained and chopped)
  • 1 cup dry white wine (Chablis or other dry white wine)
  • 1 can (6 ounce) tomato paste
  • 1 small bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon browning and seasoning sauce
  • 1/4 to 1/2 teaspoon hot sauce
  • 2 pounds catfish fillets (farm-raised, cut into 1-inch pieces)
  • 1 cup chopped green onions (finely chopped)
  • 1/2 cup fresh minced parsley
  • Hot cooked rice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine the flour and vegetable oil in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (about 15 minutes).

  • Step 2: Add 2 cups chopped onion, green bell pepper, celery, and garlic, and cook over medium heat until the vegetables are tender.

  • Step 3: Stir in the chicken broth and next 10 ingredients; simmer, uncovered, 1 hour.

  • Step 4: Add the catfish, green onions, and parsley; simmer, uncovered for 10 minutes or until the fish flakes easily when tested with a fork. Remove and discard the bay leaf. Serve over rice.

We hope you enjoy this recipe!

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