Catfish Etouffee

This will settle that Cajun craving. A dark roux is the base for this dish made with fresh tomatoes, bell peppers, and parsley, and seasoned with thyme, bay leaves, and lemon.

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. In a large saucepan, warm roux over medium heat. Stir in onion,...


Ingredients

  • 1 cup enriched white rice
  • 2 cups water
  • 4 tablespoons brown roux
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon minced garlic
  • 2 cups beef broth
  • 1 pound tomatoes, coarsely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 pounds catfish fillets, cut into 1 inch pieces
  • 1/4 cup chopped fresh parsley
  • red pepper flakes (to taste)

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