CJC: Catfish Etouffee
Source of Recipe
Fidonet recipes echo
* Exported from MasterCook *
Catfish Etouffee
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun, Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds catfish -- cut in large pieces
1 large bell pepper -- chopped
1 bunch parsley -- chopped
1 large bunch green onions -- chopped, both white
-- and green parts
3 stalks celery
1 1/2 cans tomato sauce
1/4 cup water
1 large bay leaf
2 tablespoons flour
1/4 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon red pepper
2 slices lemon
2 garlic cloves -- chopped
3 tablespoons salad oil
Select a black iron pot that you can handle well enough to shake, as you never stir the fish while it is cooking.
Rub the fish pieces well with salt, red, and black pepper. Put oil in the unheated pot. Arrange half the fish onto the bottom.
Mix the chopped vegetables and sprinkle half over the fish.
Sprinkle 1 tablespoon flour over the vegetables and half of the tomato sauce and then repeat layers. Add thyme, bay leaf, lemon and 1/4 cup water. Place pot over low flame and cook slowly for 1 hour or until fish is tender. Shake pot often to keep mixture from sticking. Never stir as this will break the fish. When tender, taste for seasoning and add more if necessary.
Source:
"Posted by Michael Orchekowski, fidonet recipes echo, 9/18/95"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
