Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, catfish stew or étouffée (louisiana style 🐊🦞). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Catfish Stew or Étouffée (Louisiana style 🐊🦞) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Catfish Stew or Étouffée (Louisiana style 🐊🦞) is something that I’ve loved my whole life. They are nice and they look fantastic.
COMMENT: The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found. Crawfish étouffée, made from scratch, is simple and a favorite in Louisiana homes and restaurants.
To get started with this recipe, we must prepare a few ingredients. You can have catfish stew or étouffée (louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):
- Prepare 4 lbs catfish
- Prepare 4 onions chopped
- Get 1 green bellpepper 1 red bellpepper
- Prepare 2 tbs rue
- Get 1 can tomatoe sauce
- Make ready 1 can rotel
- Prepare 1 can cream of mushroom
- Get 1 can cream of celery
- Take 2 tbs Cajun seasoning
- Prepare 1 tsp salt
- Get 1 tsp black pepper
- Make ready 1 tbs garlic powder
- Get 1 pack Green onions chopped I did
- Get Red pepper is optional
I also omitted the rice because my boyfriend wanted potato casserole instead. All in all the sauce was quite tasty but was ruined by the fish. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as Acadiana.
Instructions to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):
- Make a rue or buy jar rue I did 1/2 cup grease to half cup of flour an had a little extra
- 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.
- 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.
- As catfish an green onions an let simmer for 20 more mins then it will be done, serve over rice.
- All done !
This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as Acadiana. If there's one thing we folks in Acadiana love, it's our rice. 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.
So that is going to wrap it up with this special food catfish stew or étouffée (louisiana style 🐊🦞) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
