shirfleur 1's Journal, 25 Jul 22

OMG. 🤤 

Did you make enough for everyone? Because I want some! 

Come on over Avocado Tea, there's plenty. 

Yummy! 

That looks amazing! 

Now that’s looking fancy and delicious Shirfleur ❤️❤️❤️❤️❤️❤️ 

Hmmmmmm this would be soooo good right now!! 

recipe please, we love Catfish and that looks amazing 😍 

That looks great, Shirl! 

What mermee said. Drool. 

Oh my! I want some, please! 

Ima, I don't use a recipe and ingredients do not have to be exact, I measure nothing. This is for about 3 pounds of catfish. Make a white roux using about 1/2 cup cooking oil (not Olive oil) and 3/4 cup white flour, stirring constantly until just beginning to tan. Add the following chopped vegetables: 1 large onion, one green bell pepper and two or three stalks celery (one jalapeno is optional). Stir until wilted, then add about a tablespoon of chopped garlic and four ounces of tomato sauce. Stir well and let summer a minute or two, then add about one cup fish or vegetable both, keeping the sauce thick as the fish will thin it out when it cooks. Turn heat down to simmer, season to taste with Tony Chachere's Seasoning and cayenne pepper and cook about 30 minutes until vegetables are very tender, then stir well and add cut-up, seasoned fish (more Tony's) in layers, gently pressing down so that the sauce mostly covers the fish. Bring to a boil and simmer about 15-20 minutes, (do not stir, as that would break up the fish), just until fish is firm. Sprinkle chopped green onions and parsley on top plus a good squeeze of lemon juice. Remove from heat and serve over hot, cooked white rice (I prefer medium grain). The sauce (gravy) should be thick but runny and use a very generous amount on your rice. If you like, sprinkle a little Tabasco sauce on top. Hope this helps.