Alright, let’s talk about this catfish etouffee thing. I ain’t no fancy chef, mind you, just a plain ol’ cook. But I know good food when I taste it, and this stuff? It’s good. Real good.
First off, you gotta get yourself some catfish. Now, where I come from, we catch our own, but you can get it at the store too, I reckon. Make sure it’s fresh, though. Smelly fish ain’t gonna make no good etouffee, that’s for sure. Clean that fish good, take off the skin if you don’t like it, and cut it up into pieces. Not too big, not too small, you know?
Then comes the important part, the “roo.” That’s what them fancy folks call it, but it’s just flour and butter, or oil, whatever you got. You gotta cook it slow, real slow, till it gets brown. Like, the color of a good, strong cup of coffee. Don’t rush it, or it’ll taste burnt, and nobody wants that. This roux is what makes the etouffee thick and gives it that good flavor, so pay attention!
- Get yourself a big pot, the kind you use for stew.
- Toss in some chopped-up onions, celery, and bell peppers. They call it the “holy trinity,” them fancy folks again. I just call ’em good eatin’.
- Cook ’em till they’re soft, then throw in some garlic. Don’t skimp on the garlic, it’s good for ya, or so they say. And it tastes good too.
Now, pour in that roux you made, and stir it all up good. Add some water or broth, whatever you got on hand. Chicken broth, fish broth, even water works in a pinch. Just make sure it ain’t too thin, you want it kinda thick, like gravy.
Then comes the spices. Salt, pepper, of course. And some cayenne pepper, if you like it spicy. A little bit of thyme, maybe some bay leaves. Don’t go overboard, though, you don’t want to cover up the taste of the catfish. Just enough to give it a little kick.
Now, put that catfish in the pot, and let it simmer for a bit. Not too long, or it’ll get all mushy. Just long enough to cook it through. You’ll know it’s done when it flakes easy with a fork.
And that’s pretty much it. Catfish etouffee. It ain’t rocket science, just good, honest food. Serve it over rice, nice and hot. And don’t forget the hot sauce, if you like it extra spicy. Me? I like a little bit of a kick, keeps things interesting.
Now, some folks put tomatoes in their etouffee. That’s the Creole way, they say. But where I come from, we don’t do that. Real Cajun etouffee ain’t got no tomatoes. Just the roux, the vegetables, the spices, and the catfish. That’s all you need. Keep it simple, that’s what I always say.
And don’t be afraid to experiment. Maybe you like it with shrimp instead of catfish. Or crawfish, if you can get your hands on some. It’s all good. Just make sure you cook it with love, that’s the most important ingredient. Yeah, love and a whole lotta butter! That’s what my grandma used to say, god rest her soul. She made the best etouffee, I tell ya.
So, there you have it. My way of making catfish etouffee. It ain’t fancy, but it’s good, filling, and it’ll warm you up on a cold night. Now go on and try it yourself. And don’t forget to make enough to share, food always tastes better when you eat it with folks you care about.
And one last thing, don’t you go burning that roux! That’s the key to the whole darn thing! Keep your eye on it and stir it constant. Low and slow, that’s the secret. Just like life, I reckon. Low and slow, and you’ll get where you need to go.
Tags: [Catfish Etouffee, Cajun Cooking, Louisiana Cuisine, Seafood Stew, Comfort Food, Easy Recipe, Dinner Recipe, Southern Food]
