Prep Time::25 mins
Cook Time::40 mins
Total Time:: 1 hr 5 mins
Servings::6
Yield::6 servings
Ingredients
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1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 (14.5 ounce) can diced tomatoes
¼ cup low-sodium chicken broth
1 ½ tablespoons Louisiana-style hot sauce
½ teaspoon dried thyme, crushed
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds catfish, cut into 6 pieces
2 tablespoons chopped fresh parsley
3 cups cooked riced cauliflower
¼ cup sliced green onion
Directions
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.
Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.