Ingredients with Measurements:
- 1 lb catfish fillets, cut into bite-sized pieces
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Season the catfish pieces with Cajun seasoning and set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the onion, green bell pepper, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add the diced tomatoes, tomato sauce, chicken broth, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes.
6. Add the seasoned catfish pieces to the pot and gently stir to combine.
7. Cover the pot and let simmer for an additional 10-15 minutes, or until the catfish is cooked through and flakes easily with a fork.
8. Remove the bay leaf and discard.
9. Serve the Cajun catfish stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 10g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 950mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Catfish fillets can be substituted with any firm white fish, such as tilapia or cod.
- Chicken broth can be substituted with vegetable broth or water.
- Fresh parsley can be substituted with cilantro or green onions.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use shrimp instead of catfish for a seafood gumbo.
- Add sliced andouille sausage for a meatier stew.
Tips and tricks:
- Make sure to season the catfish pieces well with Cajun seasoning for maximum flavor.
- If the stew is too thick, add more chicken broth or water to thin it out.
- For a spicier stew, add a pinch of cayenne pepper or hot sauce.
Storage instructions:
Store any leftover Cajun catfish stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Cajun catfish stew in individual bowls, garnished with chopped fresh parsley and a side of crusty bread.
Garnishes:
Chopped fresh parsley, cilantro, or green onions
Pairings:
Crusty bread, cornbread, or rice
Suggested side dishes:
Collard greens, roasted vegetables, or a side salad
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the catfish is overcooked and tough, reduce the cooking time or use a lower heat.
Food safety advice:
Make sure to cook the catfish to an internal temperature of 145°F to ensure it is fully cooked and safe to eat.
Food history:
Cajun cuisine originated in Louisiana and is known for its bold and spicy flavors. Catfish is a popular ingredient in Southern cooking, and stews and gumbos are traditional dishes in Cajun cuisine.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the Cajun catfish stew hot with a side of crusty bread or rice for a hearty and satisfying meal.
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Region: Louisiana