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catfish stew
Recipe Number: 1333806284
Contributor: carolina gamecock
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty:
Print Friendly Version
Recipe is Unreviewed
Ingredients:
1 pound fatback4 large onions 5 pounds catfish filletsone 20oz. bottle catsup one large bottle V8one large can tomato sauce (plain) one can condensed tomato soup 3 cans of ro-tel tomatoes and chilis2 small cans of clam chowderBlack pepper to taste Red pepper to taste Texas Pete Hot Sauce to taste Dobb of Wistishire
Cooking Instructions:
Use a large (6-8 quart) pot.  Sauté fatback until thoroughly limp.  Add chopped onions and sauté on high heat until onions are just beginning to brown.  Add cut up catfish fillets or nuggets and cook until opaque.  Add all tomato products and stir.  Add sufficient water to produce a mixture the consistency of a heavy soup.  Add salt.  Start with about one tablespoon each of black pepper, red pepper and Texas Pete.  Bring to a boil then immediately reduce heat and simmer for about 20 minutes.  Taste and add more pepper to taste.  Add more water if it’s getting too thick.  Simmer about another 10 minutes and it should be ready. 
Serving Suggestions:
serve with lite bread..

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There are currently 408 different recipes in our Cookbook