Ingredients Jump to Instructions ↓

  1. 2 lg Catfish fillets -(or any firm fish)

  2. 1 C Onions, chopped fine

  3. 1/2C Celery, chopped fine

  4. 2 Garlic cloves, minced

  5. 1/3C Butter

  6. 1/3C Flour

  7. 1 t Salt

  8. 1/2t Black pepper

  9. 1/4t Cayenne pepper (or more, -for real Cajun flavor)

  10. 3 lg Tomatoes, peeled and -quartered (or use about -a 1 lb can of tomatoes)

  11. 3 C Water

  12. 2 C Rice (cooked), hot

Instructions Jump to Ingredients ↑

  1. + Directions : In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice. : Difficulty: easy. : Time: 1 hour. : Precision: approximate measurement OK, but measure the pepper. : Pete Bellas : Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust


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