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Catfish Stew (photos)
Posted on 8/11/13 at 10:06 pm
Posted on 8/11/13 at 10:06 pm
We start with:
Fried Catfish, bacon, red potatoes, a large onion, celery, tomato, corn, worchestershire sauce, compound butter with cilantro and a little garlic, salt, pepper, creole seasoning.
We need to do some prep work. Cut corn from cob
dice the tomato and potatoes:
and fry the bacon
and the fish to which I added a little hot sauce.
I prepped the onion and celery as shown here and then cooked them in the bacon fat until they became tender.
at that point, I added two cups of chicken broth, the corn cobs, some creole seasoning (would eventually add a full tablespoon) and the first of a half cup of the butter I would eventually add.
after cooking the cobs for twenty or thirty minutes, I removed them and added the cut up potatoes to the broth, with a Tablespoon of parsley, a Tablespoon of worchestershire, two bay leaves and a teaspoon of red pepper flakes.
Cooked this until the potatoes were tender then added the tomatoes and corn.
Cooked these until the corn tasted right and I achieved the thickness I wanted and sheen in the broth by adding the rest of the butter.
Looks like this eventually - Tasted for seasoning and added a touch of salt and some black pepper
Needs bread
and the catfish and bacon added to the stewed vegetables
Catfish stew
In the bowl
Money shot
Fried Catfish, bacon, red potatoes, a large onion, celery, tomato, corn, worchestershire sauce, compound butter with cilantro and a little garlic, salt, pepper, creole seasoning.
We need to do some prep work. Cut corn from cob
dice the tomato and potatoes:
and fry the bacon
and the fish to which I added a little hot sauce.
I prepped the onion and celery as shown here and then cooked them in the bacon fat until they became tender.
at that point, I added two cups of chicken broth, the corn cobs, some creole seasoning (would eventually add a full tablespoon) and the first of a half cup of the butter I would eventually add.
after cooking the cobs for twenty or thirty minutes, I removed them and added the cut up potatoes to the broth, with a Tablespoon of parsley, a Tablespoon of worchestershire, two bay leaves and a teaspoon of red pepper flakes.
Cooked this until the potatoes were tender then added the tomatoes and corn.
Cooked these until the corn tasted right and I achieved the thickness I wanted and sheen in the broth by adding the rest of the butter.
Looks like this eventually - Tasted for seasoning and added a touch of salt and some black pepper
Needs bread
and the catfish and bacon added to the stewed vegetables
Catfish stew
In the bowl
Money shot
This post was edited on 9/25/13 at 5:04 pm
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