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Catfish in Étouffée Sauce

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Catfish in Étouffée Sauce
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup low-sodium chicken broth
  • 1 1/2 tablespoons Louisiana-style hot sauce
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds catfish, cut into 6 pieces
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked riced cauliflower
  • 1/4 cup sliced green onion
Instructions
1
Preheat your skillet by heating oil over a moderate heat setting. Introduce the onion, green pepper, and celery into the skillet; cook until these vegetables start to lose their crunch, approximately 7 minutes. Next, add the tomatoes, broth, hot sauce, thyme, Worcestershire sauce, salt, and black pepper to the skillet. Bring this mixture to a rolling boil. Then, decrease the heat to a low setting; let it simmer, uncovered, until the sauce has thickened and become saucy, roughly 15 minutes.
2
Place catfish pieces on top of the vegetable mixture in the skillet. Continue cooking, with the lid still on, until the catfish is cooked through and has lost its translucency, around 10 minutes.
3
Take the catfish out of the skillet and keep it warm. Stir some parsley into the remaining vegetable mixture in the skillet. Serve the étouffée and catfish over a bed of riced cauliflower, finishing it off with some green onion on top.