Catfish Étouffée

Catfish Étouffée

Bring the flavors of New Orleans home with this Mardi Gras-worthy catfish étouffée. Served over cauliflower rice instead of white rice, for more fiber and fewer calories.

Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
236 Calories

Recipe Instructions

Step 1
Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
Step 2
Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
Step 3
Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.
Catfish Étouffée

Ingredients

  • ¼ teaspoon salt
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • 1 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup chopped green bell pepper
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme, crushed
  • ¼ cup sliced green onion
  • ¼ cup low-sodium chicken broth
  • 1 ½ tablespoons Louisiana-style hot sauce
  • 1 ½ pounds catfish, cut into 6 pieces
  • 3 cups cooked riced cauliflower

Categories

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