Catfish Courtbouillon

Recipe by Susie in Texas
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In cast iron skillet, stir together the oil and flour until smooth.
  • This is called roux.
  • Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
  • Be careful, because unstirred roux will burn easily.
  • When roux is ready, remove from heat and set aside.
  • Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
  • Slowly add the cooked roux, stirring constantly until combined and thickened.
  • Add onions, green pepper, celery, garlic, bay leaves and thyme.
  • Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
  • Cut fish into bite size pieces and sprinkle with Creole seasoning.
  • Add fish pieces to courtbouillon; they should be immersed in the liquid.
  • Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
  • Serve Catfish Courtbouillon over rice in a bowl.
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