You may think that this traditional Cajun stew is limited to crayfish, but adding catfish instead gives it a whole new flavor profile. The zesty flavor of the sauce pairs perfectly with the mild taste of the fish. Up the spicy notes with cayenne pepper and Old Bay Seasoning.
RecipeSavants.comYou may think that this traditional Cajun stew is limited to crayfish, but adding catfish instead gives it a whole new flavor profile. The zesty flavor of the sauce pairs perfectly with the mild taste of the fish. Up the spicy notes with cayenne pepper and Old Bay Seasoning.Smart Recipes, American Recipes, Dairy,Fish,Vegetables Recipes, RecipesDairy,Fish,VegetablesAmericanCatfish EtouffeePT40MServes 4
Ingredients:
1 Tablespoon Butter1 Tablespoon All-Purpose Flour2 Large Onions2 Large Green Bell Peppers14 Ounces Stewed Tomatoes0.25 Teaspoon Old Bay Seasoning0.125 Teaspoon Cayenne Pepper0.25 Teaspoon Salt & Freshly Ground Black Pepper0.5 Cup Sour CreamIn a Dutch oven over medium-high heat, melt butter and add flour. Keep stirring and cook for about 1 minute, until flour is browned.Add onion, celery, bell pepper, tomatoes, seasoning, and cayenne pepper. Reduce heat to medium-low and bring to a simmer. Cover and simmer for 15 minutes, stirring occasionally until the vegetables are soft.Season catfish with salt & pepper and put on top of vegetables in the saucepan. Reduce heat to low and simmer mixture for 10 minutes more, until catfish is cooked through and opaque.Remove saucepan from the heat. With a slotted spoon, transfer catfish to a plate and set aside. Add sour cream to the vegetable mixture and stir until combined. Transfer vegetable mixture to serving platter and top with catfish. Serve with steam white rice.