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

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We hope you got insight from reading it, now let’s go back to catfish stew or étouffée (louisiana style 🐊🦞) recipe. You can have catfish stew or étouffée (louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you cook that.

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

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. Remove and discard the bay leaf. Remove and discard the bay leaf. Recipe courtesy of The Gift of Southern Cooking by Edna Lewis and Scott Peacock.

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