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CATFISH ETOUFFEE Recipe

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This recipe for CATFISH ETOUFFEE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug McCuistion

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds boneless catfish filets
2 cups onions (finely chopped)
cup celery (finely chopped)
cup butter
1 teaspoon pepper
1 teaspoon red pepper
1 teaspoon salt

Directions:
Directions:
Saute onions, celery, and pepper until wilted. Cut fish into four-inch squares or larger. Season with salt and pepper before dropping into pot. Turn gently to avoid breaking fish. Do not stir. Move pan or pot back and forth several times to agitate mixture. Turn heat low and simmer for 20 to 25 minutes. Serve hot over rice.

Number Of Servings:
Number Of Servings:
4 - 5

 

 

 

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