Catfish Etouffee
Serves:
Ingredients:
2
Cloves garlic; minced
2
Lemon slices
1
lg
Bay leaf
1/4
ts
Ground thyme
15
oz
Tomato sauce; divided
2
tb
All-purpose flour; divided
3
tb
Vegetable oil
1/4
ts
Red pepper
1
ts
Pepper
1
ts
Salt
5
lb
Catfish filleted & chunked
1
Bunch green onions; chopped
3
Celery stalks; chopped
1
lg
Green pepper; chopped
1
c
Parsley; chopped
1/4
c
Water
Method:
Combine first five ingredients in medium mixing bowl; mix well and set aside.
Place fish in large mixing bowl, sprinkle with salt and pepper; set aside.
Pour oil into large dutch oven; add half of seasoned fish.
Sprinkle half of prepared vegetables on top; add 1 tb flour and 1/2 of tomato sauce.
Do not stir.
Repeat layers.
Add thyme, bay leaf, lemon slices and water.
Do not stir.
Cook, uncovered, over medium heat 1 hour or until fish flakes easily when tested with a fork.
Shake pot occasionally to prevent sticking ( do not sitr mixture.
) Remove bay leaf; discard.
serve hot in individual serving bowls.
Yield: about 2 1/2 quarts.