Catfish Etouffée

Makes 6 servings.
== Ingredients ==
* 1 pound skinned and boned farm-raised catfish
* seasoning mix
* ⅓ cup vegetable oil
* ½ cup all-purpose flour
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped green pepper
* 2 cloves garlic, minced
* 1¼ cups chicken broth
* 1 teaspoon salt
* ½ teaspoon ground black pepper
* ½ teaspoon ground red pepper
* hot pepper sauce to taste
* 4 cups hot cooked rice
* finely sliced green onion tops (optional)
== Directions ==
# Cut catfish into pieces about 1-inch square.
# Toss with seasoning mix.
# Refrigerate, covered, one to two hours.
# Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
# Lower heat and blend in flour.
# Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not brown.
# Add onion, celery, green pepper and garlic.
# Cook, stirring, about 5 minutes.
# Stir in chicken broth.
# Add catfish, discarding any liquid that has formed, and salt, black pepper, red pepper and pepper sauce. Simmer 15 minutes.
# Serve over beds of fluffy rice; sprinkle with green onions, if desired.
Category:Cajun Meat Dishes
Category:Catfish Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Chile pepper Recipes
Category:Green bell pepper Recipes
Category:Rice Recipes
Category:Shallot Recipes
Category:Stew Recipes