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Catfish Courtbouillon




Source of Recipe


Internet


List of Ingredients




2 large catfish fillets
1 cup onion, chopped fine
1/2 cup celery, chopped fine
2 garlic cloves, minced
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
3 large tomatoes, peeled and quartered or a 1 pound can of tomatoes
3 cups water
2 cups rice, cooked

In a deep skillet or dutch oven mix butter and flour together over low heat to form a roux a thick, smooth, bubbly mixture. Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20 to 30 minutes. Add fillets and cook until tender and flaky, 15 to 20 minutes. Serve on a bed of rice.


Recipe