Ingredients for Iowa Catfish Creole
- 1 1/2 lbs catfish fillets
- 2 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 2 cups water
- 2 stalks celery, chopped
- Shallot
- 1 green bell pepper, chopped and 1 red bell pepper, chopped
- Garlic
- 1 (14.5 ounce) can diced tomatoes, undrained
- Tomato Sauce
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or to taste
- Brown Sugar
- Lemon Juice
- Parsley
- Worcestershire Sauce
- Tabasco Sauce
- 2 cups cooked rice
- 1 large onion, chopped
- 1 teaspoon dried oregano
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How to Make Iowa Catfish Creole
- Cut catfish fillets into 1-inch pieces.
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan over medium heat.
- Add 1/2 cup all-purpose flour to the pan and whisk constantly until lightly browned, about 3-5 minutes.
- Gradually whisk in 2 cups of water until a smooth, roux-like consistency is achieved.
- Add 1 chopped onion, 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 stalks celery (chopped), 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or to taste), 1 bay leaf, and 1 teaspoon salt to the pan.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until vegetables are tender.
- Remove the bay leaf. Add the catfish pieces to the pan and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Taste and adjust seasoning as needed.
- Serve the Iowa Catfish Creole hot over 2 cups cooked rice in soup bowls.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
39g
Fat
22g
Carbs
8g
