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| Catfish Courtboullion Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup cooking oil
1/4 cup all-purpose flour
1 1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 clove garlic; minced
1 1/2 cup water
2 can (15 oz) tomato sauce
1 can (10.5 oz) cream of shrimp -or- mush; room soup
2 teaspoon ground red pepper
1/2 teaspoon creole seasoning
1/2 teaspoon seasoned salt
2 lb catfish fillets; cut into 2 pieces
1 hot cooked rice
Cooking Directions:
1. Stir together oil and flour in a 4-5 quart heavy Dutch oven until smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce heat and cook, stirring, for 5-10 minutes until the mixture is reddish brown.
2. Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add remaining items except fish and rice. Bring to boil; reduce heat and cook covered for 30 minutes. Return to boiling.
3. Add catfish. Reduce heat and cook just until the fish flakes easily with a fork (about 10- 12 minutes) Serve immediately over rice. Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 on Dec 28, 1997
fish,seafood,cajun
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