Simple Way to Prepare Award-winning Catfish Stew or Étouffée (Louisiana style 🐊🦞)

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Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, catfish stew or étouffée (louisiana style 🐊🦞). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Check Wayfair's vast choice of top brands & styles and get great discounts daily. Catfish Stew or Étouffée (Louisiana style 🐊🦞) One recipe of the many ways of cooking a catfish stew in ole Louisiana. codyW Maurepas Louisiana . Catfish Stew or Étouffée (Louisiana style 🐊🦞) step by step.

To get started with this particular recipe, we must prepare a few ingredients. You can cook catfish stew or étouffée (louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):

1. {Make ready 4 lbs of catfish.
2. {Take 4 of onions chopped.
3. {Take 1 of green bellpepper 1 red bellpepper.
4. {Get 2 tbs of rue.
5. {Make ready 1 can of tomatoe sauce.
6. {Make ready 1 can of rotel.
7. {Get 1 can of cream of mushroom.
8. {Make ready 1 can of cream of celery.
9. {Take 2 tbs of Cajun seasoning.
10. {Get 1 tsp of salt.
11. {Prepare 1 tsp of black pepper.
12. {Prepare 1 tbs of garlic powder.
13. {Make ready 1 pack of Green onions chopped I did.
14. {Make ready of Red pepper is optional.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) instructions. 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. Although the classic Cajun stew, étouffée, is usually made with crayfish, it's also delicious with catfish.

Steps to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):

1. Make a rue or buy jar rue I did 1/2 cup grease to half cup of flour an had a little extra.
2. 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..
3. 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..
4. As catfish an green onions an let simmer for 20 more mins then it will be done, serve over rice..
5. All done !.

The cooked butter-and-flour mixture, also called a brown roux, gives the sauce a nutty flavor. We added a bit of reduced-fat sour cream and stewed tomatoes to make the sauce rich and flavorful without a lot of extra calories or fat. Remove and discard the bay leaf. Remove and discard the bay leaf. Recipe courtesy of The Gift of Southern Cooking by Edna Lewis and Scott Peacock.

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