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8 to 12 servings.
Ingredients:
- 2 pounds catfish fillets, cut into 1-inch pieces
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 large carrots
- 3 garlic cloves, finely chopped
- 4 bay leaves
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 (15 ounce) cans tomato sauce
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 hard-boiled eggs, chopped coarse
- 2 tablespoons chopped green onion
Instructions:
- Heat a large pot over medium heat.
- Add the catfish fillets and cook until browned on both sides.
- Remove the catfish from the pot and set aside.
- Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, thyme, salt, black pepper, and cayenne pepper.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir in the catfish fillets, chopped egg, and green onion.
- Cook until the catfish is cooked through, about 5 minutes more.
- Serve hot over rice or grits or with buttered saltines
Tips:
- You can use any type of white fish in this recipe, such as cod, flounder, or tilapia.
- If you don’t have cayenne pepper, you can omit it or use a milder pepper, such as paprika.
- For a spicier dish, add more cayenne pepper to taste.
- Serve with a side of cornbread or hush puppies for a complete meal.
Enjoy!
To scale the recipe:
- For 4 servings, halve all of the ingredients.
- For 6 servings, increase all of the ingredients by 50%.
- For 10 servings, double all of the ingredients.
- For 12 servings, triple all of the ingredients.
Storage:
- This recipe can be stored in the refrigerator for up to 3 days.
- To freeze, let the mixture cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
- To reheat, thaw the mixture overnight in the refrigerator. Then, reheat it in a saucepan over medium heat until warmed through.
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