Ingredients

How to make it

  • Now get a 6-8 qt. pot (do not use a black cast iron ...)
  • Place on stove top with a med heat/low
  • add:mix together : chopped onions, garlic chopped,parsley, salt , pepper set aside in a bowl.
  • now: put hog lard in your pot let it melt (using hog lard gives it the bayou flavor )
  • once it has melted
  • add:
  • some of your fish
  • then a layer of mixture (onions and pepper, garlic,seasoning)
  • Then another layer of fish
  • then another layer of mixture
  • keep this up ...until you run out of fish or mixture.
  • place a lid on the pot and let cook ..if heat is too high turn down.
  • Do Not put water into this dish at this time.
  • the reason for this the fish will cook out water from it's self.
  • DO NOT STIR ..TWIST THE POT FROM LEFT TO RIGHT OR RIGHT TO LEFT TO KEEP IT FROM STICKING...
  • let cook for about 40 minutes unless you see that it is begining to start falling apart..then your fish is ready.
  • If you do not have enough gravey ..
  • You may add :
  • Now warm water with gravey thickner like flour...
  • just pour alittle at a time and twist pot from left to right or right to left not stirring..
  • until you have enough for the family to have on their rice.
  • This fish stew / gravey is suppose to look clear ..My grandmother didn't always have on hand tomato sauce...
  • this is how she did it....

People Who Like This Dish 4
Reviews & Comments 2

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    " It was excellent "
    saltymike ate it and said...
    OK, BB...Ya got another goodone here! I like my catfish and this is a great way to fix it. I have to admit, I've never been scolded for stirring my etouffee. Thanks for posting this, You get my best rating (although you dont have hot sauce in you recipe).
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  • eeks 6 years ago
    good stuff...I like it!!
    Was this review helpful? Yes Flag

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