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    Creole Catfish Stew


    Source of Recipe


    Richard Lee Holbert

    Recipe Introduction


    Chock-full of vegetables and and chunks of catfish, this Creole-seasoned stew is a Southern delight.
    You can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.

    List of Ingredients




    Creole Catfish Stew


    2 tablespoons cooking oil
    1 onion, chopped
    2 ribs celery, cut into 1/2-inch slices
    1 green bell pepper, cut into 1/2-inch strips
    1 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/2 teaspoon mustard powder
    1/2 teaspoon Tabasco sauce
    1/2 teaspoon fresh ground black pepper
    1 teaspoon salt
    1/2 cup dry white wine
    1 3/4 cups canned crushed tomatoes in thick puree
    3 cups canned low sodium chicken broth
    2 cups frozen baby lima beans, (one 10-ounce package)
    2 cups frozen corn kernels, or fresh (cut from about 3 ears)
    2 pounds catfish fillets, cut into 1 1/2-inch pieces
    2 tablespoons fresh parsley, chopped

    Recipe




    In a large pot, heat the oil over moderate heat.

    Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

    Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt.

    Add the wine and cook until almost evaporated, about 4 minutes.

    Add the tomatoes and broth to the pot and bring to a boil.

    Reduce the heat and simmer, partially covered, for 10 minutes.

    Add the lima beans and simmer for 3 minutes.

    Stir in the corn and simmer 4 minutes more.

    Add the catfish and the remaining ½ teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes.

    Serve topped with the parsley.

 

 

 


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