Chef Ron’s Catfish Coubion

Today in Amarillo

Catfish Coubion

  • 3-4 filets of catfish (keep filets whole if possible)
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 64oz seafood stock
  • 3cups tomato sauce
  • Fresh chopped parsley (chopped fine)
  • green onions (chopped) 
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1&1/2 tsp red pepper 
  • 1&1/2 tsp black pepper
  • 2 tsp garlic salt
  • 3 tsp paprika
  • 1/2 tsp thyme 
  • 1 tsp creole seasoning 
  • 1 bay leaf
  • 1/4 cup flour
  • 1/4 cup oil for the roux
  • 2 bay leaves
  • Steamed rice
  • Hot sauce and lemon

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