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Wick's Catfish Etouffee Recipe

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This recipe for Wick's Catfish Etouffee is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 (don’t 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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