Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/17355362/

A truly delicious dish from xornzerskooma !

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Really good cajun dish I wanted to try just for the sake of trying it, with some of my own touches~ I would say the difficulty level of this dish is a little bit higher due to the fact that if you want it to taste good, you have to make a decent blonde roux, but if you set the fire temp right it won't be too hard to cook. And this time I'm posting measurements so it should be easier to follow than the last one =P

For the roux:

4 TBS flour
4 TBS butter (always equal parts)

For sauce:

One onion(diced)
A few stalks of celleri(diced)
One bell pepper (diced)
A few stalk tomatoes(diced)
Pinch of salt, pinch of pepper, and pinch of thyme
A few branches of dill weed
1 cup of chicken broth
1/3 of a can of Hunt's traditional tomato pasta sauce
1/2 half lemon, squeezed
Few bay leaves
3-5 catfish filets seasoned with cajun seasoning(I use cajunland brand)

For rice:

1 cup rice
2 1/2 cups water
Few bay leaves

Directions:

Take the holy three(diced onion, bell pepper, and celleri) and a lil butter and slap it into a pot on medium high heat, stirring consistently just to ensure no burning. After it grows translucent and the fragrance hits the air, set aside in a bowl or something. Lower the heat to a 4 or a 5 and toss the flour and butter and stir to make the blonde roux, and do not stop stirring. I personally use a med heat because it's easier for me. I know some people that use it on a high heat but I wanted to make sure I didn't burn the roux because if you burn the roux, whole dish is for naught /:

After the roux becomes a decent brown( ----> this color http://kitchenproject.com/german/re.....uppe/Roux1.jpg ), immediately add the pre-sauteed holy three, diced tomato, chicken stock, and hunt's pasta sauce. Keep the fire on about a med to med-low heat depending on your comfort level or skill, and you can now relax, so start cooking up your rice. Sure, stir it every now and again(prolly about every five minutes), but you don't need to be as adamant about stirring because the sauces and juices cooled the roux down. Add the salt, pepper, bay leaves, thyme, dill weed, and lemon juice from half lemon. Just let it simmer for about 20 minutes to a half an hour or so. After that, add the fish, and let it simmer for about 15 mins.

After that, it's good to enjoy ^^

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