|
Title: Catfish Courtboullion Categories: Cajun, Fish, Seafood Yield: 6 Servings 1/4 c Cooking oil 1/4 c All-purpose flour 1 1/2 c Chopped onion 1/2 c Chopped green bell pepper 1/2 c Chopped celery 1 Clove Garlic; Minced 1 1/2 c Water 2 cn (15 oz) Tomato sauce 1 cn (10.5 oz) Cream of shrimp --OR- Mushroom soup 2 ts Ground red pepper 1/2 ts Creole seasoning 1/2 ts Seasoned salt 2 lb Catfish fillets; cut into 2" -pieces Hot cooked rice 1. Stir together oil and flour in a 4-5 quart heavy Dutch oven until smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce heat and cook, stirring, for 5-10 minutes until the mixture is reddish brown. 2. Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add remaining items except fish and rice. Bring to boil; reduce heat and cook covered for 30 minutes. Return to boiling. 3. Add catfish. Reduce heat and cook just until the fish flakes easily with a fork (about 10- 12 minutes) Serve immediately over rice. Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 |