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Name: Cajun Catfish Courtbouillon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Cajun
Ingredients: 3 Celery chopped; 1 Red pepper; to taste; 3 tb Vegetable oil; 1 1/2 c Tomato sauce; divided; 2 tb All-purpose flour divided; 5 lb Catfish fillets; 1/4 c Water; 2 Garlic minced; 1/4 ts Thyme leaves; 1 lg Bay leaf; 1 lg Fresh parsley; wash/drain/ch; 2 2 Sl lemon; 1 salt and pepper to taste; 2 md Onions; chopped; 1 lg Green pepper; chopped

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INGREDIENTS

3 Celery ; chopped
1 Red pepper; to taste
3 tb Vegetable oil
1 1/2 c Tomato sauce; divided
2 tb All-purpose flour ; divided
5 lb Catfish fillets
1/4 c Water
2 Garlic ; minced
1/4 ts Thyme leaves
1 lg Bay leaf
1 lg Fresh parsley; wash/drain/ch
2 2 Sl lemon
1 salt and pepper ; to taste
2 md Onions; chopped
1 lg Green pepper; chopped

Servings

INSTRUCTIONS

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. Posted to bbq-digest by Lloyd on Nov 03, 1999

NOTES

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Cajun Catfish Courtbouillon

3 Celery chopped
1 Red pepper; to taste
3 tb Vegetable oil
1 1/2 c Tomato sauce; divided
2 tb All-purpose flour divided
5 lb Catfish fillets
1/4 c Water
2 Garlic minced
1/4 ts Thyme leaves
1 lg Bay leaf
1 lg Fresh parsley; wash/drain/ch
2 2 Sl lemon
1 salt and pepper to taste
2 md Onions; chopped
1 lg Green pepper; chopped

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.  Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Nov 03, 1999

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Nutrition

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Serving Size: 1 Serving (412g)
Recipe Makes: 6 Servings

Calories: 565
Calories from Fat: 300 (53%)

Amt Per Serving		% DV

	Total Fat 33.3g	44 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 7.2g
Cholesterol 177.7mg		55 %
Sodium 301.5mg		10 %
Potassium 1191.3mg		31 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.6g
Protein 59.3g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 565

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