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Wick's Catfish Etouffee Recipe

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This recipe for Wick's Catfish Etouffee, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wick Lambert - retiree
Added: Tuesday, January 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Catfish fillets (2-3 pounds)
All-purpose flour
Vegetable Oil
1 (15-oz.) can of Tony Chachere's Creole Etouffee sauce per pound of fillets

Directions:
Directions:
Cut your fillets into approximately 2x4 inch sizes. Dry and lightly flour. Brown in about 1/8 inch of oil at medium heat (donít burn, just brown on both sides). Pour can(s) of Etouffee Sauce in to a Dutch Oven pot and start to warm. Do not boil - just heat. Remove fillets and start to layer them in your pot of Etouffee Sauce. (Use about one can of sauce per pound of fish fillets). Continue to warm. Do not overcook or fillets will fall apart. Serve over hot white rice.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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