Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!

Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.

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  • In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.

  • Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.

  • Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

Nutrition Facts

306 calories; protein 21.8g; carbohydrates 31g; fat 10.1g; cholesterol 55mg; sodium 889.9mg. Full Nutrition
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