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Catfish Court Bouillon

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A Catfish recipe.

Ingredients Edit

Directions Edit

1. In a large kettle or Dutch oven, stir together oil and flour until smooth. Cook over medium-high heat until mixture boils, stirring constantly.

2. Reduce heat to medium and stir constantly about 10 minutes or until mixture turns a medium brown.

3. Add onions, celery, green pepper, and garlic. Cook and stir until tender.

4. Stir in chicken broth, fish stock, or water. Add tomato sauce, Rotel tomatoes, and bay leaves. Bring to a boil; reduce heat. Cover and simmer for 30 minutes.

5. Cut into bite-size pieces. Sprinkle lightly with creole seasoning. Add Catfish to tomato mixture. Cover and simmer for 25 minutes or until flakes easily.

6. Season to taste with creole seasoning. Remove and discard bay leaves.

7. Mound 1 cup of rice on each serving plate. Spoon Catfish mixture over rice.

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See also Edit

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