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Classic Catfish Sauce PiquantMain Dishes & Casseroles
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Submitted by V M Nunez
Kaplan, LA
on Sunday, August 04, 2002
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| Makes: | 8 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 15 minutes |
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After sharing a plate of this awesome dish with my son-in-law, I thought that this recipe was too good not to send in. |
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| Ingredients |
| 1 onion chopped |
1 bell pepper chopped |
| 2 stalks celery finely diced |
1/2 stick margarine |
| 1 can Rotel Brand tomatoes |
2 heaping tablespoon of roux |
| 1 can tomato sauce small |
3-4 pounds of catfish filet |
| water or stock |
salt to taste |
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| | | Directions | In a medium saucepan, saute the onion, bell pepper and celery in the margarine until wilted.
Add the Rotel tomatoes and smother down (cook more) for 5 to 10 minutes. Add the roux and mix well.
Add the tomato sauce. Also add the water or the seasoned stock to make the mixture not to thick and not to runny. Simmer for 35 to 40 minutes.
After the 40 minutes, add you filets and cook another few minutes. Catfish does not take long to cook.
Season with salt and more pepper to suit your taste. Serve over hot rice. Add a piece of Jalapeno cornbread and you have another Cajun classic where eating does not get better than this.
You can use this as your basic piquant recipe and add chicken, fresh sausage, meatballs and shrimp or any other Cajun meat you desire.
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