Catfish Stew or Étouffée (Louisiana style 🐊🦞). Please enjoy this recipe for catfish stew. It is light, hearty and delicious! Anyone that enjoys seafood is sure to love this wonderful fish recipe!

Baked Catfish Fillets Baked Catfish Recipes Fried Fish Recipes Cajun Recipes Seafood Recipes Baking Recipes Seafood Meals Recipe For Seafood. 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. You can have Catfish Stew or Étouffée (Louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Catfish Stew or Étouffée (Louisiana style 🐊🦞)

You need 4 lbs of catfish.
It's 4 of onions chopped.
It's 1 of green bellpepper 1 red bellpepper.
You need 2 tbs of rue.
You need 1 can of tomatoe sauce.
You need 1 can of rotel.
Prepare 1 can of cream of mushroom.
Prepare 1 can of cream of celery.
You need 2 tbs of Cajun seasoning.
You need 1 tsp of salt.
Prepare 1 tsp of black pepper.
Prepare 1 tbs of garlic powder.
Prepare 1 pack of Green onions chopped I did.
It's of Red pepper is optional.

We added a bit of reduced-fat sour cream and stewed tomatoes to make the sauce rich and flavorful without a. 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.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) instructions

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 !.

Crawfish étouffée, made from scratch, is simple and a favorite in Louisiana homes and restaurants. If you can't get your hands on fresh crawfish, frozen The word étouffée (pronounced eh-too-fay) comes from the French word "to smother." The best way to describe the dish is a thick stew, seasoned to. Easy and flavorful Southern Fried Catfish Recipe! Flaky and crispy catfish coated in a seasoned to perfect cornmeal batter. One of the greatest joys of living in Louisiana is access to the freshest seafood.