Catfish Courtbouillon

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup cooking oil
• 3/4 cup all-purpose flour
• 4 cups chicken broth (bouillon cubes is fine)
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 4 minced garlic cloves
• 2 bay leaves
• 1/2 teaspoon dried thyme
• creole seasoning, to taste (i use creole seasoning mix in a jar)
• 1 1/2-2 lbs catfish fillets

Recipe

• 1 in cast iron skillet, stir together the oil and flour until smooth.
• 2 this is called roux.
• 3 cook roux over medium heat; stirring constantly until mixture turns a dark brown.
• 4 be careful, because unstirred roux will burn easily.
• 5 when roux is ready, remove from heat and set aside.
• 6 using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
• 7 slowly add the cooked roux, stirring constantly until combined and thickened.
• 8 add onions, green pepper, celery, garlic, bay leaves and thyme.
• 9 bring to boil then reduce heat and simmer, covered, for about 30 minutes.
• 10 cut fish into bite size pieces and sprinkle with creole seasoning.
• 11 add fish pieces to courtbouillon; they should be immersed in the liquid.
• 12 cover and slow simmer about 15 minutes or until fish is done and flakes easily.
• 13 serve catfish courtbouillon over rice in a bowl.