Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds catfish fillets , cubed

  2. 2 teaspoons Essence, recipe follows

  3. 1/4 cup vegetable oil

  4. 1/4 cup all-purpose flour

  5. 1 cup chopped yellow onions

  6. 1/2 cup chopped green bell peppers

  7. 1/2 cup chopped celery

  8. 1 tablespoon minced garlic

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon crushed red pepper flakes

  11. Pinch cayenne

  12. 2 bay leaves

  13. 2 1/2 cups seeded and chopped plum tomatoes and their juices

  14. 1/2 teaspoon Worcestershire sauce

  15. 1/2 teaspoon hot pepper sauce

  16. 3 cups fish stock or shrimp stock

  17. 2 tablespoons unsalted butter

  18. Giant Jalapeno Corn Muffins, recipe follows, or steamed long grain white rice , accompaniment

  19. 1/4 cup chopped green onions (green and white parts), plus extra for garnish

  20. 1/4 cup chopped fresh flat-leaf parsley , garnish

Instructions Jump to Ingredients ↑

  1. Season the catfish with the Essence and set aside.

  2. Heat the oil in large heavy nonstick pot or Dutch oven over medium-high heat. Using a heavy wooden spoon, stir in the flour. Cook, stirring, until a medium-colored roux forms, about 6 minutes. Add the onions, onions, bell peppers, celery, garlic, salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the tomatoes, Worcestershire, and pepper sauce, stir well to combine, and cook until thickened, 8 to 10 minutes. Whisk in the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

  3. Add the catfish and green onions, stir, and simmer until the catfish are cooked through, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.

  4. To serve, split 4 corn muffins in 1/2 horizontally and place 2 halves on each of 4 large plates. Spoon the catfish and sauce piquante onto the muffins. Garnish with the green onions and parsley and serve.

  5. 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  7. tablespoon softened butter 2 large eggs 1 cup buttermilk 1/4 cup vegetable oil 3 tablespoons seeded and minced jalapeno peppers 1 cup fresh corn kernels 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt Pinch cayenne Preheat the oven to 400 degrees F. Grease a 6-cup large-size muffin tin with the softened butter.

  8. In a large bowl whisk the eggs with the buttermilk, oil, jalapenos and corn. Stir in the flour, cornmeal, baking powder, salt and cayenne, being careful not to overmix. Divide between the muffins cups. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until golden and a tester inserted into the center comes out clean, 10 to 15 minutes.

  9. Remove from the oven and let cool for 5 minutes in the pan. Turn out and serve hot.

  10. Yield: 6 large muffins


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