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Catfish Etouffee

Reviewed: Sep. 14, 2012
I am a native Cajun, and I loved this. My husband however, was not a huge fan. I think that is because this does not taste like what you typically find in a half-par Cajun restaurant - it tastes authentic! I soaked the wild catfish in milk and salt-water....AWESOME IDEA! We used chicken broth instead of beef (because we didn't have it), and added some Tony's Roux mix. We also used canned tomatoe soup (with onion salt, olive oil, basil), and a red pepper instead of a green bell pepper. All in all, I liked it, but I will probably try to make this next time with some Cream of Mushroom soup and fresh tomatoes (as I read in another recipe for shrimp etoufee).
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