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. Smart Recipes, American Recipes, Dairy,Fish,Vegetables Recipes, Recipes Dairy,Fish,Vegetables American Catfish Etouffee Catfish Etouffee Recipe | PT40M Serves 4 Ingredients: 1 Tablespoon Butter 1 Tablespoon All-Purpose Flour 2 Large Onions 2 Large Green Bell Peppers 14 Ounces Stewed Tomatoes 0.25 Teaspoon Old Bay Seasoning 0.125 Teaspoon Cayenne Pepper 0.25 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Cup Sour Cream In 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.

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