
Ingredients
-
1 tablespoon olive oil
-
1 cup chopped onion
-
1 cup chopped green bell pepper
-
1 cup chopped celery
-
1 (14.5 ounce) can diced tomatoes
-
¼ cup low-sodium chicken broth
-
1 ½ tablespoons Louisiana-style hot sauce
-
½ teaspoon dried thyme, crushed
-
¼ teaspoon Worcestershire sauce
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
-
1 ½ pounds catfish, cut into 6 pieces
-
2 tablespoons chopped fresh parsley
-
3 cups cooked riced cauliflower
-
¼ cup sliced green onion
Directions
-
Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
-
Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
-
Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.
Nutrition Facts (per serving)
236 | Calories |
11g | Fat |
13g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 236 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 12% |
Cholesterol 54mg | 18% |
Sodium 393mg | 17% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 5g | 16% |
Protein 22g | 44% |
Potassium 586mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.