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Cajun Catfish Étouffée

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Southern
Cajun Catfish Étouffée
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)
Instructions
1
Combine the rice and water in a small saucepan, then heat it over high flames until boiling point is reached. Gradually decrease the temperature to a low simmer and let it cook for 15 to 20 minutes, or until the rice is cooked through.
2
In a large saucepan, warm the mixture of flour and fat over medium heat, stirring constantly. Add chopped onion, sliced green bell pepper, and minced garlic; cook for about 5 minutes, or until the vegetables are soft. Add the broth and canned tomatoes; stir well to combine. Season with a squeeze of fresh lemon juice, a dash of Worcestershire sauce, a bay leaf, some black pepper, and a sprinkle of thyme. Reduce the heat to a low simmer, cover the saucepan with a lid, and let it cook for 30 minutes.
3
Add the catfish fillets to the saucepan and stir in some chopped parsley. Continue to simmer, partially covered, for 10 minutes, or until the fish flakes easily with a fork.
4
Add 2 cups of cooked white rice to the saucepan and sprinkle some red pepper flakes on top. Serve hot.