Catfish Etouffée

Catfish Etouffée Recipe - A Classic Louisiana Dish from the USA

Region / culture: USA | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Catfish Etouffée is a classic Cajun dish that is full of flavor and spice. This dish features tender pieces of catfish smothered in a rich and flavorful sauce, served over a bed of fluffy rice. It is a comforting and satisfying meal that is perfect for any occasion.

History

Etouffée is a French word that means "smothered" or "suffocated," which perfectly describes the cooking technique used in this dish. Catfish Etouffée is a traditional Cajun dish that originated in Louisiana, where catfish is a popular and abundant ingredient. The dish is typically made with a roux-based sauce that is seasoned with a blend of spices and vegetables, creating a rich and flavorful dish.

Ingredients

1 lb (454 g) skinned and boned farm-raised catfish
seasoning mix
0.33 cup vegetable oil
0.5 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic, minced
1.25 cup chicken broth
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp ground red pepper
hot pepper sauce to taste
4 cup hot cooked rice
finely sliced green onion tops (optional)

How to prepare

Cut the catfish into pieces that are approximately 1 inch square.
Toss the catfish with the seasoning mix.
Cover the catfish and refrigerate it for one to two hours.
Heat the oil in a Dutch oven or large skillet (preferably iron) until a light haze forms over the pot, but the oil is not smoking.
Lower the heat and blend in the flour.
Cook, stirring constantly, over medium-low heat until the roux is dark brown, which should take about 10 minutes. Do not let it brown.
Add the onion, celery, green pepper, and garlic.
Cook and stir for about 5 minutes.
Stir in the chicken broth.
Add the catfish, discarding any liquid that has formed, and season with salt, black pepper, red pepper, and pepper sauce.
Simmer for 15 minutes.
Serve the catfish over beds of fluffy rice and sprinkle with green onions, if desired.

Variations

Substitute shrimp or crawfish for the catfish for a different flavor.
Add diced tomatoes or okra to the sauce for a different texture.
Use different spices or seasonings to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to cut the catfish into uniform pieces to ensure even cooking.

- Refrigerating the catfish with the seasoning mix helps to infuse the flavors into the fish.

- Be careful not to let the roux brown too much, as it can become bitter.

- Stir the roux constantly to prevent burning.

- Adjust the amount of hot pepper sauce to suit your taste preferences.

Serving Suggestions

Catfish Etouffée is traditionally served over a bed of fluffy white rice, but it can also be served with crusty bread or cornbread on the side. A side salad or steamed vegetables can also be served to add some freshness to the meal.

Cooking Techniques

The key to making a good roux is to cook it slowly over low heat, stirring constantly to prevent burning.

- Simmering the catfish in the sauce allows the flavors to meld together and the fish to cook gently.

Ingredient Substitutions

You can use any firm white fish in place of catfish, such as tilapia or cod.

- If you don't have chicken broth, you can use vegetable broth or water as a substitute.

Make Ahead Tips

You can prepare the seasoning mix and chop the vegetables ahead of time to save time when cooking.

- The dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with finely sliced green onion tops for a pop of color. - Serve the Catfish Etouffée in a shallow bowl over a mound of rice for an elegant presentation.

Pairing Recommendations

Pair Catfish Etouffée with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- A light beer or a glass of sweet tea also pairs well with this dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the Catfish Etouffée in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 4%

- Iron: 10%

Alergens

Contains fish and wheat.

Summary

Catfish Etouffée is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a nutritious and satisfying dish.

Summary

Catfish Etouffée is a delicious and comforting dish that is perfect for a cozy night in or a special occasion. With its rich and flavorful sauce, tender catfish, and fluffy rice, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Catfish Etouffée. It was a warm summer day in the heart of Louisiana, where the air was thick with the scent of spices and the sound of jazz filled the streets. I had always been a lover of Cajun cuisine, with its bold flavors and rich history, so I knew I had to learn how to make this dish.

I had been wandering through the bustling French Quarter, taking in the sights and sounds of the city, when I stumbled upon a small, hole-in-the-wall restaurant. The sign outside read "Mama Lou's Cajun Kitchen," and I knew I had to give it a try. As soon as I stepped inside, I was hit with the most amazing aroma of spices and simmering seafood.

I took a seat at a cozy table by the window and perused the menu. When I saw Catfish Etouffée listed, I knew that was what I had to order. The waitress, a lovely woman with a thick accent, brought out a steaming bowl of the most delicious-looking stew I had ever seen. The catfish was tender and flaky, the sauce was rich and flavorful, and the aroma was simply intoxicating.

I took my first bite and was transported to a culinary paradise. The flavors danced on my tongue, the spices tingled on my lips, and I knew I had to learn how to make this dish for myself. I begged the waitress for the recipe, but she just smiled and said it was a closely guarded secret of the restaurant.

Determined to crack the code, I returned to Mama Lou's Cajun Kitchen every day for a week, ordering the Catfish Etouffée each time and studying the flavors and ingredients. Finally, on my last day in Louisiana, I mustered up the courage to ask Mama Lou herself for the recipe.

Mama Lou was a formidable woman, with a twinkle in her eye and a hearty laugh that filled the room. She looked me up and down, as if assessing my worthiness, before finally nodding and beckoning me into the kitchen. There, she revealed her secrets to me, showing me how to make the perfect roux, how to season the catfish just right, and how to simmer everything together to create a symphony of flavors.

I scribbled down notes furiously, trying to capture every detail and nuance of the recipe. Mama Lou laughed at my eagerness, but she could see the passion in my eyes and knew that I would do her proud. As I left the restaurant that day, with the recipe clutched tightly in my hand, I knew that I had unlocked a treasure trove of culinary magic.

Back home, I set to work recreating Mama Lou's Catfish Etouffée in my own kitchen. I sourced the freshest catfish I could find, diced up the vegetables with care, and stirred the roux until it was a rich, chocolatey brown. As the stew simmered on the stove, filling my home with the same tantalizing aroma I had experienced in Louisiana, I knew that I had succeeded.

When I finally sat down to taste my creation, I was transported back to that cozy table by the window at Mama Lou's Cajun Kitchen. The catfish was tender and flavorful, the sauce was rich and spicy, and the whole dish was a symphony of flavors that danced on my tongue. I knew that I had done Mama Lou proud, and I couldn't wait to share this recipe with my friends and family.

Over the years, I have made Mama Lou's Catfish Etouffée countless times, each batch a little different but always delicious. I have shared the recipe with friends, who have raved about its bold flavors and authentic Cajun taste. And every time I make it, I am transported back to that warm summer day in Louisiana, where I first discovered the magic of this dish.

So now, whenever I make Catfish Etouffée, I do so with a sense of pride and gratitude for Mama Lou and her generosity in sharing her secret recipe with me. And as I serve it to my loved ones, I know that I am passing on a piece of culinary history and tradition that will live on in my family for generations to come. Cajun cuisine has a special place in my heart, and this recipe holds a special place in my kitchen.