As we start into the Lent season, Today's recipe will incorporate seafood into your next dinner.


Catfish Etouffee

1 oz margarine

1/3 cup flour

1 cup onions, chopped

1 cup bell pepper, chopped

1/4 cup celery, or to taste

1 medium clove garlic, minced

2 cups chicken broth

1/8 teaspoon red pepper

1/8 teaspoon black pepper

1 teaspoon salt

Tabasco, to taste

1 or 2 pounds catfish nuggets

Cooked rice

Melt margarine. Add flour and cook until texture and color of roux are achieved, usually about 10 minutes. Add chopped vegetables. Saute about 10 to 15 minutes. Add chicken broth. Stir and simmer about 15 minutes. Add seasonings and catfish. Mix. Cook over medium heat about 20 minutes. Serve over; rice.

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