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Recipe by: exaree
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See below ingredients and instructions of the recipe
2 lg Catfish fillets
-(or any firm fish)
1 c Onions, chopped fine
1/2 c Celery, chopped fine
2 Garlic cloves, minced
1/3 c Butter
1/3 c Flour
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper (or more,
-for real Cajun flavor)
3 lg Tomatoes, peeled and
-quartered (or use about
-a 1 lb can of tomatoes)
3 c Water
2 c Rice (cooked), hot
In a deep skillet or dutch oven mix the butter and flour together
over low heat to form a roux (a thick, smooth, bubbly mixture). Add
the onions, celery and garlic and saute until tender. Add the
tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30
minutes. Add fillets and cook until tender and flaky, 15-20 minutes.
Serve on a bed of rice.
The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for the full nuclear version!
NOTES:
* Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a
spicy fish dish served over rice.
: Difficulty: easy.
: Time: 1 hour.
: Precision: approximate measurement OK, but measure the pepper.
: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
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: Copyright (C) 1986 USENET Community Trust
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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