| Good Morning, Friday September 10, 2010 8:40 am |
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Cajun Catfish
2 large catfish fillets
1 C onions, chopped fine
1/2 C celery, chopped fine
2 garlic cloves, minced
1/4 C butter
1/4 C flour
1 t salt
1/2 t black pepper
1/4 t cayenne pepper
1 1-lb can sliced tomatoes
3 C water
2 C hot cooked rice
t = teaspoon
T = tablespoon
C = cup
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In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice.
Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor!
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