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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.