Love this dish! We always add 2 teaspoons of Old Bay Seasoning and always include the optional cayenne pepper. Also, we use red and yellow bell pepper, in addition to green, when we have them on hand.
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. 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. Serve with brown rice.
3 Reviews for Catfish Etouffée
Very satisfying meal and truly a value. I estimated per serving costs with rice included were about $2/2.50. It doesn't taste very Cajun and not like a lot of etouffees I've had, but I think so simple seasoning could change that if you wanted a more cajun feel. Take into account the prep/active time doesn't include actually chopping the vegetables, so if you're a medium-speed chopper your prep time would probably be double. I ended up adding an extra can of tomatoes and in the future I'll use a medium size onion instead of a large one. I also added a large carrot. The dish needed extra salt in my opinion, but the flavor was great. Additionally, I used 1.5 pounds of catfish (that was taken into my estimation of price as well) and it could probably have stretched to 5 or 6 servings (my price estimation was at 4 servings). I only used 1.5 pounds because it was the easiest when I was ordering the fish at the market. Leftovers were better because the dish had time to really sit and the sauce blended well. I'll definitely be making this again.