How to Cook Perfect Catfish Stew or Étouffée (Louisiana style 🐊🦞)

Delicious, fresh and tasty.

Catfish Stew or Étouffée (Louisiana style 🐊🦞). While the soup is simmering, seaon the catfish pieces liberally with salt and freshly ground pepper. When the potatoes are tender, add the catfish, parsley and scallions to the pot. Taste and add more salt and freshly ground pepper as needed.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) Once you've got your roux made, this catfish stew is super simple (and delicious). Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. You can cook Catfish Stew or Étouffée (Louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Catfish Stew or Étouffée (Louisiana style 🐊🦞)

  1. It's 4 lbs of catfish.
  2. You need 4 of onions chopped.
  3. You need 1 of green bellpepper 1 red bellpepper.
  4. It's 2 tbs of rue.
  5. Prepare 1 can of tomatoe sauce.
  6. You need 1 can of rotel.
  7. Prepare 1 can of cream of mushroom.
  8. You need 1 can of cream of celery.
  9. It's 2 tbs of Cajun seasoning.
  10. It's 1 tsp of salt.
  11. You need 1 tsp of black pepper.
  12. It's 1 tbs of garlic powder.
  13. Prepare 1 pack of Green onions chopped I did.
  14. You need of Red pepper is optional.

Remove and discard the bay leaf. Coat with blackened seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Serve with crawfish étouffée on top. (Recipe follows).

Catfish Stew or Étouffée (Louisiana style 🐊🦞) instructions

  1. Make a rue or buy jar rue I did 1/2 cup grease to half cup of flour an had a little extra.
  2. Melt butter an add rue, then add rotel,tomatoes sauce plus half of the can of water, onions,peppers and seasons an simmer for a hour..
  3. Add cream of mushroom an cream of celery now I added little bit of water not much bc the fish gonna have water in it an I checked my seasoning to see if I need more, then let simmer for 30 mins..
  4. As catfish an green onions an let simmer for 20 more mins then it will be done, serve over rice..
  5. All done !.

Crawfish Étouffée Down here in The Deep South, Courtbouillon pronounced COO-bee-YON or COO-bee-ON is a sort of roux-based, creole tomato sauce, stewed down and reduced, and most commonly used to poach redfish, though red snapper or catfish are fairly traditional also. by A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole … Continue reading Cajun Catfish. Cover, and reduce heat to low. Easy and flavorful Southern Fried Catfish Recipe!