Catfish Etouffe

Although the classic Cajun stew, touffe, is usually made with

crayfish, its also delicious with catfish. The cooked butter-and-
flour mixture, also called a brown roux, gives the sauce a nutty
flavor. We added a bit of reduced-fat sour cream and stewed
tomatoes to make the sauce rich and flavorful without a lot of
extra calories or fat. Serve with brown rice.

4 servings | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients
1 tablespoon butter
1 tablespoon all-purpose flour
1 large onion, sliced
1 cup sliced celery
1 green bell pepper, diced
1 14-ounce can stewed tomatoes
Pinch of cayenne pepper (optional)
1 pound catfish fillets, cut into 4 portions
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

Preparation
1.Melt butter in a large saucepan over medium heat. Add flour and cook, stirring until the flour is brown
and fragrant, about 1 minute.

2.Add onion, celery, bell pepper, tomatoes and cayenne (if using); bring to a simmer. Cover and cook on
medium-low, stirring occasionally, until the vegetables are very soft, about 15 minutes.

3.Sprinkle catfish with salt and place in the saucepan on top of the vegetables. Reduce heat to maintain
a low simmer, cover and cook until the catfish is just cooked through and opaque, 8 to 10 minutes more.
Remove from the heat.

4.Remove the catfish from the pan with a slotted spoon. Stir sour cream into the vegetables. Serve the
catfish over the stewed vegetables.