Bring the flavors of New Orleans home with this Mardi Gras-worthy catfish étouffée. Served over cauliflower rice instead of white rice, for more fiber and fewer calories.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 can diced tomatoes , 14.5 ounce
- 0.25 cups low-sodium chicken broth
- 1.5 tablespoons Louisiana-style hot sauce
- 0.5 teaspoons dried thyme , crushed
- 0.25 teaspoons Worcestershire sauce
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1.5 pounds catfish , cut into 6 pieces
- 2 tablespoons chopped fresh parsley
- 3 cups cooked riced cauliflower
- 0.25 cups sliced green onion
Instructions
-
1
Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
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2
Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
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3
Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.
Nutrition Facts
Per serving
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