Spicy Crab and Catfish Stew
2 lbs. catfish fillets, cut into 3 inch pieces
1/2 dozen cleaned crabs or 1 lb. lump crab meat
1/2 cup vegetable oil
1/2 cup flour
1 cup each , onions and bell peppers, chopped
1/2 cup celery, chopped
1 can Rotel diced tomatoes w/ green chilies
3 cups seafood stock or water
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
2 tbs.'s or more Creole seasoning (divided)
2 whole lemons, quartered
3 bay leaves
Salt and Tabasco to taste
(photo courtesy of Google Images)
Squeeze lemon juice on catfish and generously rub with Creole seasoning and set aside. In large heavy pot, brown the flour in the oil, on medium heat, stirring constantly for about 10 minutes.
When roux is a light brown, lower heat and add onions, bell pepper, and celery, and continue to stir and cook for 5 minutes. Add a little water, if necessary. Add salt, tomatoes, other tbs. Creole seasoning, seafood stock, and bay leaves. Bring to a boil, lower heat, cover, and simmer for 30 minutes.
Add hot sauce, crabs and catfish, and stir gently, and simmer for 15 minutes. Add parsley and green onions, and simmer for 5 more minutes. Serve over cooked rice with a scoop of Remoulade Potato Salad, and French bread. Sinfully delicious ! Serves 6
For my Remoulade Potato Salad recipe, click here.
I'll be linking these to the following parties ~
Full Plate Thursday
We recently had an absolute blast at the Zydeco breakfast at Cafe' des Amis, in Breaux Bridge. We couldn't resist the Eggs Begnaud, (grilled biscuit with eggs, topped with crawfish etouffee), and then of course, we had to dance it off. Here's a little clip of one of my favorite bands, Jeffery Broussard and the Creole Cowboys, playing their spicy brand of Cajun/Zydeco music at Cafe des Amis. Crank it up for this one, cher, and let the good times roll!
Hope you're all having a fabulous week! Merci beaucoup for stopping by!