Catfish Étouffée

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Spring is all about fresh ingredients and light cooking. So give your dinner a makeover and make a great dish that makes you feel Spring-like! Shanita McAfee, Executive Chef at Magnolia’s, joined us with a great recipe for Catfish Étouffée.

Étouffée Sauce
· 4 tbsp butter
· 3 tbsp of flour
· 1/2 cup diced onions
· 1/2 cup celery, sliced thin
· 1/2 cup diced green bell pepper
· 4 cloves chopped garlic
· salt and fresh ground black pepper to taste
· 3 cups shrimp, vegetable, or chicken stock
· 1/2 cup diced tomatoes
· 1 small bay leaf
· 1/2 Sherry Wine ( Not Cooking Wine)
· 2TBS siricha or hot sauce
· 8 cups cooked Dirty Rice

In heavy bottom pot melt butter and sweat onions, celery and green bell pepper and garlic

Add flour and cook roux until peanut butter color add stock season with salt and pepper and siricha or hot sauce

Deglaze pan with Sherry

Whisk in the stock, tomatoes, bay leaf, and turn the heat up to high and bring to a simmer.

Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. simmer for 3-7 mins

6 Catfish Filets

1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1 red pepper Julienne
1 zucchini julienne
1 yellow squash
1 carrot Julienne
1 Cup White Wine

Wash and pat dry the catfish

Season with above listed seasonings

Stuff each piece of fish with the vegetables forming a roll

Place on baking pan coat with the white wine cover with parchment and bake in a 400 degree oven for 8-10 mins.

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