Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 , 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. 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.
2. 2 Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
3. 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 per serving