This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!
Ingredients
- enriched white rice: 1 cup
- water: 2 cups
- brown roux: 4 Tbsp
- onion: 1 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- garlic: 1 tsp (minced)
- beef broth: 2 cups
- tomatoes: 1 pound (chopped)
- lemon juice: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- bay leaf: 1 piece
- ground black pepper: 1 tsp
- thyme: 0.25 tsp (dried)
- salt: 2 tsp
- catfish fillets, cut into 1 inch pieces: 2 pound
- fresh parsley: 0.25 cup (chopped)
- red pepper flakes (to taste):
Metric Conversion
Stages of cooking
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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.
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Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
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Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
