2 Large Catfish Fillets
1 cup Onionschopped fine
½ cup CeleryChopped Fine
2 Garlic Clovesminced
¼ cup Butter
¼ cup Flour
1 tsp Salt
½ tsp Black Pepper
¼ tsp Cayenne Pepper
1 1-lb can sliced tomatoes
3 cups Water
2 cups Hot Cooked Rice
1
In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic and sauté
until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until
flaky, 15 - 20 minutes. Serve over rice
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor
CategorySeafood
Ingredients
2 Large Catfish Fillets
1 cup Onionschopped fine
½ cup CeleryChopped Fine
2 Garlic Clovesminced
¼ cup Butter
¼ cup Flour
1 tsp Salt
½ tsp Black Pepper
¼ tsp Cayenne Pepper
1 1-lb can sliced tomatoes
3 cups Water
2 cups Hot Cooked Rice
Directions
1
In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic and sauté
until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until
flaky, 15 - 20 minutes. Serve over rice
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor