Cajun & Creole Cajun Catfish Courtbouillon
Catfish fillets simmered in a robust Cajun tomato-and-roux gravy with onions, peppers, and bay leaf — deeply flavored and poured over rice like a stew.
Contains common allergens
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Instructions
6 steps- 1
Heat oil in a heavy Dutch oven. Whisk in the flour and cook over medium heat, stirring constantly, until the roux turns a medium peanut-butter color.
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