Catfish Étouffée

This dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of Southwest Louisiana. Étouffée (French for smother) is most popular in New Orleans and the Acadiana area of Louisiana.

Recipe Ingredients:

2 U.S. Farm-Raised Catfish Fillets
3 tablespoons olive oil - divided use
1 to 2 cups mixed bell peppers, diced
1/2 cup red onion, diced
1/2 cup celery, diced
2 tablespoons fresh garlic, chopped
2 cups of your favorite étoufée sauce
2 teaspoons Cajun seasoning spice blend
Cooked long grain rice for accompaniment

Cooking Directions:

1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add étoufée sauce and reduce to a simmer.
   
2. In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
   
3. Turn fillets over and gently pour étoufée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
   
4. Serve over rice.

Makes 2 servings.

Recipe and photograph provided courtesy of The Catfish Institute.