Catfish Etouffee

This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!

Step: 1

Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.

Step: 2

In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.

Step: 3

Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.

Step: 4

Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

Per Serving: 306 calories; protein 21.8g; carbohydrates 31g; fat 10.1g; cholesterol 55mg; sodium 889.9mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.