Name: Catfish Étouffée
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Chopped onion - 1 cup; Chopped green bell pepper - 1 cup; Chopped celery - 1 cup; Diced tomatoes - 1 (14.5 ounce) can; Low-sodium chicken broth - ¼ cup; Louisiana-style hot sauce - 1 ½ tablespoons; Dried thyme, crushed - ½ teaspoon; Worcestershire sauce - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Catfish, cut into 6 pieces - 1 ½ pounds; Chopped fresh parsley - 2 tablespoons; Cooked riced cauliflower - 3 cups; Sliced green onion - ¼ cup

Ingredients for - Catfish Étouffée

1. Olive oil 1 tablespoon

2. Chopped onion 1 cup

3. Chopped green bell pepper 1 cup

4. Chopped celery 1 cup

5. Diced tomatoes 1 (14.5 ounce) can

6. Low-sodium chicken broth ¼ cup

7. Louisiana-style hot sauce 1 ½ tablespoons

8. Dried thyme, crushed ½ teaspoon

9. Worcestershire sauce ¼ teaspoon

10. Salt ¼ teaspoon

11. Ground black pepper ¼ teaspoon

12. Catfish, cut into 6 pieces 1 ½ pounds

13. Chopped fresh parsley 2 tablespoons

14. Cooked riced cauliflower 3 cups

15. Sliced green onion ¼ cup

How to cook deliciously - Catfish Étouffée

1 . Stage

Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.

2 . Stage

Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.

3 . Stage

Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.