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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, catfish stew or étouffée (louisiana style 🐊🦞). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Catfish Stew or Étouffée (Louisiana style 🐊🦞) is something which I have loved my whole life. They’re nice and they look fantastic.

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. Catfish Stew or Étouffée (Louisiana style 🐊🦞) One recipe of the many ways of cooking a catfish stew in ole Louisiana. codyW Maurepas Louisiana .

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook catfish stew or étouffée (louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):
  1. Get 4 lbs catfish
  2. Take 4 onions chopped
  3. Prepare 1 green bellpepper 1 red bellpepper
  4. Take 2 tbs rue
  5. Take 1 can tomatoe sauce
  6. Make ready 1 can rotel
  7. Make ready 1 can cream of mushroom
  8. Prepare 1 can cream of celery
  9. Take 2 tbs Cajun seasoning
  10. Get 1 tsp salt
  11. Take 1 tsp black pepper
  12. Prepare 1 tbs garlic powder
  13. Take 1 pack Green onions chopped I did
  14. Get Red pepper is optional

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. Coat with blackened seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil.

Instructions to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):
  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 !

Serve with crawfish étouffée on top. (Recipe follows). Crawfish Étouffée Although the classic Cajun stew, étouffée, is usually made with crayfish, it's also delicious with catfish. The cooked butter-and-flour mixture, also called a brown roux, gives the sauce a nutty flavor. We added a bit of reduced-fat sour cream and stewed tomatoes to make the sauce rich and flavorful without a lot of extra calories or fat. WATCH JUSTIN NOW ON TWITCH TV OR YOUTUBE.

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