Catfish Courtbouillon
Delicious Cajun catfish Courtbouillon with a family favorite blend, served over rice or with potato salad. Perfect for gatherings!
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Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, diced
- 1½ cups green bell pepper, diced
- 1 cup celery, diced
- 1½ teaspoons Kosher salt
- 2 tablespoons garlic, minced
- 4 cups fresh tomatoes, chopped
- 5 cups seafood stock
- 3 whole bay leaves
- 10 sprigs fresh thyme
- 3 tablespoons Chef Paul Prudhomme’s Seafood Magic®
- 2 tablespoons paprika
- 2 tablespoons dark roux, prepared
- 1½ pounds catfish fillets
- 3 tablespoons parsley, finely chopped
- 2 tablespoons green onion, chopped
- cooked rice, for serving
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