Cajun catfish courtbouillon
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Cajun catfish courtbouillon
  Cajun    Catfish    Seafood  
Last updated 6/12/2012 12:42:28 AM. Recipe ID 1474. Report a problem with this recipe.
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      Title: Cajun catfish courtbouillon
 Categories: Seafood
      Yield: 6 Servings
 
      2 md Onions; chopped
      3    Celery; chopped
      1 lg Fresh parsley; wash/drain/ch
      1 lg Green pepper; chopped
      2    Cl Garlic; minced
      5 lb Catfish fillets
           Salt and pepper; to taste
           Red pepper; to taste
      3 tb Vegetable oil
      2 tb All-purpose flour; divided
  1 1/2 c  Tomato sauce; divided
    1/4 c  Water
      2    Lemon slices
      1 lg Bay leaf
    1/4 ts Thyme leaves
 
  Combine vegetables; divide in half, and set aside.
  
  Cut catfish into large pieces; generously sprinkle each piece with
  salt, pepper, and crushed red pepper. Set aside.
  
  Put oil in a large cast iron pot; top with half of fish pieces. Place
  have of vegetable mixtures over fish; top with 1 tablespoon flour,
  then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces,
  vegetables, flour and tomato sauce.  Add remaining ingredients.
  
  Cover and cook over low heat for one hour or until fish flakes easily
  when tested with a fork.  Shake pot frequently to keep fish from
  sticking to the bottom (stirring will break up the fish). Add
  additional seasonings before serving, if desired.
  
  Yield:  6 servings.
 




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Recipe ID 1474 (Apr 03, 2005)

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