Rank: Member
Groups: Member
Joined: 5/10/2010
Posts: 13
Points: -152
Location: Baton Rouge
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4 large white (sweet) onions, chopped
2 large bell peppers, cleaned, seeded and chopped
4 stalks of celery, cleaned and chopped
4 cloves of garlic, smashed and diced
1 stick of butter
1/4 teaspoon Zatarain's liquid crab boil
Tony chachere's seasoning ( to taste)
1 can of whole tomatoes, chopped (keep the juice)
2 pounds of fresh catfish nuggets
Directions:
In a large stock pot, put and melt the butter. Add onions, bell pepper, celery, and garlic. Saute until very soft and transparent. Add tomatoes and cook about 10 minutes more. Add the seasonings and the liquid crab boil. Stir. Add fish and cook until done.
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Notes:
If you don't like or want to use Tony Chachere's, then use salt and red pepper, to taste.
The fish will cook out a lot of water. If you need more juice, add the RESERVED TOMATO JUICE instead of water.
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Rank: Newbie
Groups: Member
Joined: 6/1/2010
Posts: 3
Points: 9
Location: Blue Mound
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Interesting. I would never of though of catfish... How does it taste? Thanks for the post. Jordan. 
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Rank: Newbie
Groups: Member
Joined: 4/22/2010
Posts: 4
Points: 12
Location: US
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I'll give that a try. I always catch them I might as well eat them.
Cheers and thanks for the share.
Sam
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