Louisiana Catfish Etouffee
Recipe: #17788
March 07, 2015
"Etouffee using a more readily available fish, yet it still maintains that delicious Louisiana flavor!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (321.8 g)
- Calories 155.9
- Total Fat - 4.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 52.6 mg
- Sodium - 582.6 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.1 g
- Sugars - 4.1 g
- Protein - 17 g
- Calcium - 49.4 mg
- Iron - 1.3 mg
- Vitamin C - 29.7 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
Tips
No special items needed.