Catfish Sauce Piquante
Recipe type: Sauces
Serves: 1
  • 1 can Hunt's Traditional sauce (27.5 ounces)
  • 4 ounces fresh mushrooms; sliced
  • 3/4 pounds catfish filets; washed, seasoned
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons cooking oil
  • 1 Tablespoon butter
  • 1 small onion; finely chopped
  • 3 green onions; chopped
  • 1 celery stalk; finely chopped
  • 1/4 Cup chopped bell pepper
  • 1 teaspoon fresh parsley (or 1/2 teaspoon dried parsley)
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon fresh lemon rind pieces; to 1/2 teaspoon
  • 2 Cups water
  • 3 Cups rice or noodles; cooked
  1. Cook flour, oil and butter as roux to beer-bottle-brown stage. Stir fresh vegetables into roux. Cook approximately 5 minutes, stirring often, then add the Hunt's traditional sauce, water, and rest of ingredients, except fish. Cook for about 30 minutes, then drop in the filets and cook for another 10 minutes. Serve over cooked rice or pasta.
  2. Recipe Source: Louisiana Catfish Festival - July 8 to 9, 1995
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