Iowa Catfish Creole Recipe

Name: Iowa Catfish Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb catfish fillet; ⅓ cup oil; ¼ cup flour; ½ cup water; 1 cup celery, sliced; ½ cup shallot, chopped; ½ cup bell pepper, chopped; 2 cloves garlic, crushed; 1 lb tomatoes, cut small,can; 8 ounces tomato sauce; 1 ½ teaspoons salt; 2 bay leaves; ½ teaspoon thyme; ¼ teaspoon pepper; 1 tablespoon brown sugar, lemon juice; 1 tablespoon lemon juice; ¼ cup parsley, chopped; 1 teaspoon Worcestershire sauce; 2 Tabasco sauce, dashes; 1 rice, hot,cooked

Servings: persons

1 lb catfish fillet
⅓ cup oil
¼ cup flour
½ cup water
1 cup celery, sliced
½ cup shallot, chopped
½ cup bell pepper, chopped
2 cloves garlic, crushed
1 lb tomatoes, cut small,can
8 ounces tomato sauce
1 ½ teaspoons salt
2 bay leaves
½ teaspoon thyme
¼ teaspoon pepper
1 tablespoon brown sugar, lemon juice
1 tablespoon lemon juice
¼ cup parsley, chopped
1 teaspoon Worcestershire sauce
2 Tabasco sauce, dashes
1 rice, hot,cooked

1
Cut fillets into 1-in pieces.
2
Heat oil in large pan.
3
Add flour, stirring until brown.
4
Remove from heat and add water slowly, stirring till blended.
5
Add all ingredients except catfish and rice.
6
Cover and simmer for 20 minutes or until vegetables are tender.
7
Remove bay leaves, add catfish and simmer 8- 10 min.
8
more until fish flakes to the fork.
9
Serve over rice in soup bowls.
10
Possibly better to wilt all fresh vegetables before adding to pan.

368

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 20 ingredients. The key ingredients include: 1 lb catfish fillet, ⅓ cup oil, ¼ cup flour, ½ cup water, and more.

Yes, Iowa Catfish Creole 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.

Iowa Catfish Creole

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