Catfish Etouffee Recipe

Name: Catfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
3
Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
4
Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup enriched white rice, 2 cups water, 4 tablespoons brown roux, 1 cup chopped onion, and more.

Yes, Catfish Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Etouffee

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