Recipes
Catfish Étouffée
This version uses fresh catfish, combining its mild flavor with a spicy, aromatic sauce. It’s a comforting meal steeped in Creole tradition.
Étouffée is a classic dish from Louisiana that celebrates the rich flavors of the Gulf Coast. This version uses fresh catfish, combining its mild flavor with a spicy, aromatic sauce. It’s a comforting meal steeped in Creole tradition.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 1 lb catfish fillets, cut into chunks
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, diced (garden-grown)
- 1 bell pepper, diced (garden-grown)
- 2 celery stalks, diced (garden-grown)
- 2 cups chicken stock
- 1/2 cup diced tomatoes
- 2 tsp Cajun seasoning
- Salt and pepper to taste
- 3 cups cooked white rice
Instructions
- In a large pot, melt butter over medium heat. Whisk in flour to create a roux, cooking until golden brown.
- Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- Stir in chicken stock, tomatoes, and Cajun seasoning. Simmer for 10 minutes, then add catfish.
- Cook for another 15 minutes, or until the catfish is tender. Serve over white rice.