Catfish Creole | MeatEater Cook

Ingredients

• Creole Sauce
• 3 tbsp. butter
• 3 tbsp. flour
• 2 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 cup celery, diced
• 1 tbsp. oil
• 2 cups wild game stock (or chicken stock)
• 2 tbsp. Cajun seasoning (such as Tacticalories Dirty South)
• 2 tsp. fresh oregano, minced
• 2 tsp. fresh thyme, minced
• 2 bay leaves
• 1 tbsp. Worcestershire sauce
• 1/4 tsp. Tabasco sauce
• 3 medium tomatoes, chopped
• 1 tbsp. tomato paste
• 3 green onions (scallions), thinly sliced
• Blackened Catfish
• 2 lb. catfish fillets
• 2 tbsp. butter, room temp
• 2 tbsp. Cajun seasoning