Catfish Stew or Étouffée (Louisiana style 🐊🦞)
Catfish Stew or Étouffée (Louisiana style 🐊🦞)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, catfish stew or étouffée (louisiana style 🐊🦞). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Catfish Stew or Étouffée (Louisiana style 🐊🦞) is something which I’ve loved my entire life. They’re nice and they look fantastic.

COMMENT: The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found.

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

The ingredients needed to make Catfish Stew or Étouffée (Louisiana style 🐊🦞):
  1. Prepare 4 lbs catfish
  2. Get 4 onions chopped
  3. Take 1 green bellpepper 1 red bellpepper
  4. Get 2 tbs rue
  5. Get 1 can tomatoe sauce
  6. Make ready 1 can rotel
  7. Prepare 1 can cream of mushroom
  8. Get 1 can cream of celery
  9. Prepare 2 tbs Cajun seasoning
  10. Make ready 1 tsp salt
  11. Take 1 tsp black pepper
  12. Take 1 tbs garlic powder
  13. Take 1 pack Green onions chopped I did
  14. Take Red pepper is optional

If you can't get your hands on fresh crawfish, frozen The word étouffée (pronounced eh-too-fay) comes from the French word "to smother." The best way to describe the dish is a thick stew, seasoned to. Please enjoy this recipe for catfish stew. It is light, hearty and delicious! Anyone that enjoys seafood is sure to love this wonderful fish recipe!

Instructions 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 !

I also omitted the rice because my boyfriend wanted potato casserole instead. All in all the sauce was quite tasty but was ruined by the fish. · Louisiana Style Crawfish Étouffée is a rich flavorful stew traditionally served over rice. Flavored with sweet crawfish tails, onion, garlic, celery, red and green bell peppers and tomatoes. Perfect for a cozy dinner at home but sophisticated enough to serve company. This crawfish etouffee recipe is filled with flavor and love.

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