Catfish Etouffée

Cajun Cooking

Catfish Etouffée

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IngredientsCatfish Etouffée

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 large onion, sliced
  • 1 cup sliced celery
  • 1 green bell pepper, diced
  • 1 14-ounce can stewed tomatoes
  • Pinch of cayenne pepper (optional)
  • 1 pound catfish fillets, cut into 4 portions
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat sour cream

Directions

  1. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring until the flour is brown and fragrant, about 1 minute.
  2. Add onion, celery, bell pepper, tomatoes and cayenne (if using); bring to a simmer. Cover and cook on medium-low, stirring occasionally, until the vegetables are very soft, about 15 minutes.
  3. Sprinkle catfish with salt and place in the saucepan on top of the vegetables. Reduce heat to maintain a low simmer, cover and cook until the catfish is just cooked through and opaque, 8 to 10 minutes more. Remove from the heat.
  4. Remove the catfish from the pan with a slotted spoon. Stir sour cream into the vegetables. Serve the catfish over the stewed vegetables.

Makes 4 servings

We use Catfish fillets from Charleston Seafood

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