Post by cuteascountry_Shortcake on Jun 5, 2005 17:55:13 GMT -6
CATFISH CREOLE
1 pound catfish fillets, cut into 1" cubes
1/4 cup oil
1/4 cup flour
1 cup hot water
1 lb. medium shrimp, shelled and deveined
1/2 cup chopped parsley
4 cloves garlic, chopped
1-1/2 tsp salt
1/2 tsp cayenne pepper, more or less to taste
1 can (8oz) tomato sauce
1/4 cup chopped green pepper
1/2 tsp thyme
2 bay leaves
2 lemon slices, seeded
3 cups cooked rice
Tabasco sauce
In a large skillet, heat the oil over medium heat.
Blend in the flour, stirring constantly until brown. Do Not Scorch! Add the water and cook until thick and smooth.
Add the rest of the ingredients, except the rice and stir together.
Cover and simmer 10 - 15 minutes or until the fish starts to flake.
Remove the bay leaves and lemon slices.
Serve over the rice in individual bowls.
Sprinkle on Tabasco sauce if desired.
Enjoy.
More ideas for preparing Catfish
My favorite way to cook catfish is to clean and fillet or cut up how you like it cut up . After washing the fish , squeeze out most of water; salt and pepper to taste and dredge in a 50-50 mixture of cornmeal and flour , patting to coat good. Deep fry in hot oil until golden brown and drain on paper towels.
You can also bake in oven on a grill on a cookie sheet. you may also use any spices you prefer and serve with tarter sauce.
Enjoy.
Submitted by Jackie, Kiki, Sagwa
Printed in Nancy's Kitchen Newsletter 6/05/05
1 pound catfish fillets, cut into 1" cubes
1/4 cup oil
1/4 cup flour
1 cup hot water
1 lb. medium shrimp, shelled and deveined
1/2 cup chopped parsley
4 cloves garlic, chopped
1-1/2 tsp salt
1/2 tsp cayenne pepper, more or less to taste
1 can (8oz) tomato sauce
1/4 cup chopped green pepper
1/2 tsp thyme
2 bay leaves
2 lemon slices, seeded
3 cups cooked rice
Tabasco sauce
In a large skillet, heat the oil over medium heat.
Blend in the flour, stirring constantly until brown. Do Not Scorch! Add the water and cook until thick and smooth.
Add the rest of the ingredients, except the rice and stir together.
Cover and simmer 10 - 15 minutes or until the fish starts to flake.
Remove the bay leaves and lemon slices.
Serve over the rice in individual bowls.
Sprinkle on Tabasco sauce if desired.
Enjoy.
More ideas for preparing Catfish
My favorite way to cook catfish is to clean and fillet or cut up how you like it cut up . After washing the fish , squeeze out most of water; salt and pepper to taste and dredge in a 50-50 mixture of cornmeal and flour , patting to coat good. Deep fry in hot oil until golden brown and drain on paper towels.
You can also bake in oven on a grill on a cookie sheet. you may also use any spices you prefer and serve with tarter sauce.
Enjoy.
Submitted by Jackie, Kiki, Sagwa
Printed in Nancy's Kitchen Newsletter 6/05/05