2 medium onions, chopped
3 celery, chopped
1 large fresh parsley, wash/drain/ch
1 large green pepper, chopped
2 cl garlic, minced
5 lb catfish fillets
1 salt and pepper, to taste
1 red pepper, to taste
3 tbsp vegetable oil
2 tbsp all-purpose flour, divided
1 1/2 cup tomato sauce, divided
1/4 cup water
2 lemon slices
1 large bay leaf
1/4 tsp thyme leaves
A Recipe for
Cajun Catfish Courtbouillon
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Cooking Rule... If at first you don't succeed, order pizza. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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This Recipe for Cajun Catfish Courtbouillon is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Cajun Catfish Courtbouillon from the recipe cookbook of Recipes-to-go (Ethnic)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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The more you eat, the less flavor; the less you eat, the more flavor. |
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Combine vegetables; divide in half, and set aside.
Cut catfish into large pieces; generously sprinkle each piece with
salt, pepper, and crushed red pepper. Set aside.
Put oil in a large cast iron pot; top with half of fish pieces. Place
have of vegetable mixtures over fish; top with 1 tablespoon flour,
then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces,
vegetables, flour and tomato sauce. Add remaining ingredients.
Cover and cook over low heat for one hour or until fish flakes easily
when tested with a fork. Shake pot frequently to keep fish from
sticking to the bottom (stirring will break up the fish). Add
additional seasonings before serving, if desired.
Yield: 6 servings.
Serves: 6
Cajun Catfish Courtbouillon Recipe brought to you by Recipes To-Go