Catfish Stew or Étouffée (Louisiana style 🐊🦞). Crawfish étouffée, made from scratch, is simple and a favorite in Louisiana homes and restaurants. 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. Etouffee using a more readily available fish, yet it still maintains that delicious Louisiana flavor!

Although the classic Cajun stew, étouffée, is usually made with crayfish, it's also delicious with catfish. The cooked butter-and-flour mixture, also called a brown roux, gives the sauce a nutty flavor. Cut fish into steaks and pat dry. You can cook Catfish Stew or Étouffée (Louisiana style 🐊🦞) using 14 ingredients and 5 steps. Here is how you achieve it.

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

You need 4 lbs of catfish.
Prepare 4 of onions chopped.
You need 1 of green bellpepper 1 red bellpepper.
It's 2 tbs of rue.
You need 1 can of tomatoe sauce.
Prepare 1 can of rotel.
It's 1 can of cream of mushroom.
You need 1 can of cream of celery.
Prepare 2 tbs of Cajun seasoning.
It's 1 tsp of salt.
It's 1 tsp of black pepper.
You need 1 tbs of garlic powder.
You need 1 pack of Green onions chopped I did.
It's of Red pepper is optional.

This camp-style crawfish etouffee is Louisiana cooking at its best. First off, you want to make sure you're not using any kind If you were going to boil all the crawfish for this camp-style crawfish etouffee, how many pounds would you need? The yield on crawfish tails is about. Étouffée means smothered and we can't think of a more traditional or tasty Louisiana recipe than Crawfish Étouffée! Watch the instructional cooking video to learn how to make Crawfish Étouffée.

Catfish Stew or Étouffée (Louisiana style 🐊🦞) instructions

Make a rue or buy jar rue I did 1/2 cup grease to half cup of flour an had a little extra.
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..
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..
As catfish an green onions an let simmer for 20 more mins then it will be done, serve over rice..
All done !.

Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]), (Spanish: Cocina acadia) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Catfish Etouffée - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. We added a bit of reduced-fat sour cream and stewed tomatoes to make the sauce rich and flavorful without a lot of extra calories or fat. Louisiana in a Box Makes Crawfish Etouffee in the Kitchen