** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This recipe is really fun and easy. It's great for parties to get that creole catfish feeling. My husband is from Louisiana and it is one of his favorites. So you can't go wrong here.
1. Combine vegetables; divide in half, and set aside.
2. Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper.
3. Set aside. Put oil in a large cast iron pot; top with half of fish pieces.
4. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce.
5. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce.
6. Add remaining ingredients. Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork.
7. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish).
8. Add additional seasonings before serving, if desired.
Comments on Cajun Catfish Courtbouillon Recipe:
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Posted by a Visitor - March 26, 2012
Where is the Roux ? Courtbouillon has always been made with a flour and oil roux... I see you have flour but no roux is stirred as a base. Not cajun or creole...
Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Gluten, Bell Pepper, Tomato, Garlic, Hot Pepper, Celery, Onion, Citric Acid allergies.
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