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Cajun catfish courtbouillon
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| Artist: |
_ |
| Categories: |
Catfish, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| med | Onions, chopped | | 3
| | Celery, chopped | | 1
| large | Fresh parsley, wash/drain/ch | | 1
| large | Green pepper, chopped | | 2
| | Cl Garlic, minced | | 5
| lbs | Catfish fillets | | | Salt and pepper, to taste | | | Red pepper, to taste | | 3
| tbsp | Vegetable oil | | 2
| tbsp | All-purpose flour, divided | | 1 1/2
| cup | Tomato sauce, divided | | 1/4
| cup | Water | | 2
| | Lemon slices | | 1
| large | Bay leaf | | 1/4
| tsp | Thyme leaves |
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Procedures:
| 1 | Combine vegetables; divide in half, and set aside. | | 2 | Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. | | 3 | Set aside. | | 4 | Put oil in a large cast iron pot; top with half of fish pieces. | | 5 | Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then ?cup tomato sauce. | | 6 | Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. | | 7 | Add remaining ingredients. | | 8 | Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. | | 9 | Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). | | 10 | Add additional seasonings before serving, if desired. | | 11 | Yield: 6 servings. |
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