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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 gross | Catfish fillets (or any firm fish) |
| 1 Tasse | Onions finely chopped |
| 1/2 Tasse | Celery coarsely chopped |
| 2 | cloves garlic minced |
| 1/3 Tasse | butter |
| 1/3 Tasse | flour |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 1/4 Teelöffel | Cayenne pepper (or more, for real Cajun flavor) |
| 3 gross | Tomatoes, peeled and quartered (or use about a 1 lb can of tomatoes) |
| 3 Tasse | water |
| 2 Tasse | Rice (cooked), hot |
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In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice.
The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version!
* Cajun Catfish - Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.
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