Catfish With Andouille Creole
2 Large Catfish Filets
3 tbsp of Olive Oil
2 Andouille Sausage Links, Cubed
5 Cloves of Garlic
½ Cup of Diced Celery
½ Cup of Diced Green Bell Pepper
½ Cup of Diced Orange Bell Pepper
1 Yellow Onion, Sliced
1 Cup of Chicken Broth OR 1 Bouillon Cube + 1 Cup of Water
2-3 tbsp Creole Seasoning
Worcestershire (A Few Drops)
1 Bay Leaf
1 Cup of Canned Crushed Tomatoes
1 tsp of Tomato Paste
Salt & Pepper to Taste
½ Cup of Mushrooms, Diced (Optional)
1 Small Zucchini, Diced (Optional)
Set the oven to 400. Season catfish with one tablespoon of the creole seasoning. Drizzle with the olive oil. Cook the catfish filets for about 15 minutes.
Sautee onions, celery & peppers until tender.
Add andouille sausage & mushrooms. Cook for about five minutes.
Stir in garlic then add bouillon, worcestershire, broth & creole seasoning. Allow to simmer for ten minutes.
Add crushed tomatoes, tomato paste & zucchini. Cook until the zucchini is slightly tender.
Serve with catfish over rice and creole compound butter.
You can cook the creole sauce longer, if you would like. Slow cooked sauces are wonderful and what I think of when I think of this cuisine. If you’re in a hurry, you can make it happen in thirty minutes! It is all about preference.
Feel free to use vegan sausage, veggie broth & vegan shrimp for a hearty meal!
2 tbsp Onion Powder
2 tbsp Garlic Powder
2 tbsp Dried Oregano
2 tbsp Dried Basil
2 tbsp Dried Thyme
1 tbsp Black Pepper
1 tbsp White Pepper
1 tbsp Cayenne
3 tbsp Smoked Paprika
2 tbsp Hot Paprika
3 tbsp Salt (Optional)
Combine all of these ingredients. Boom. Homemade creole seasoning!
**To make the compound butter, add one tablespoon of creole seasoning to three tablespoons of room temperature butter. Mix well and refrigerate. This was great on the catfish and would be amazing on steaks or vegetables.