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Red River Catfish Stew--YUUUMM-YUMMM- (;


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Ingredients
3 slices smoked bacon
1 medium onion, chopped
2 shallots, finely chopped
1 large clove of garlic, finely chopped
1/2 teaspoon dried thyme leaves
1 bay leaf 1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
4-1/2 cups water
1 cup fresh, ripe tomatoes peeled, seeded and chopped into 1/2-inch chunks
1/2 cup thinly sliced carrots
1 cup small new potatoes, scrubbed and halved
3 pounds genuine U.S. farm-raised catfish fillets, cut into 2 to 3-inch pieces
2 Tablespoon finely chopped parsley
3 scallions, thinly sliced (white and 2 inches of green)
additional chopped parsley for garnish
Directions: In small sauté pan, cook bacon until crisp. Set aside. Add onion and shallots and cook over medium-low heat until translucent. Add garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water and bring to a boil.

Reduce heat to a low simmer and cook partially covered for 45 minutes. Add tomatoes, carrots and potatoes and cook until tender. Add farm-raised catfish pieces, parsley and scallions, stirring gently until fish is cooked through. Carefully adjust seasoning and serve hot, garnished with chopped parsley.

Serves 6 - 8 as a first course or 4 as a hearty entree.

You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

------------------
"Backwater Eddy"
Backwater guide service
"Ed on the RED"
[email protected]
701-671-3079


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That does look yummmmy, but I'm sure you substitute those farm raised cats with some Red River channel cats or it just wouldn't be fair smile.gif

johann

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Yes-We REALLY eat Cats. Pound for pound Catfish if the most sought after table fish in America! I eat a LOT of walleye, perch etc, but I enjoy catfish just as well! More at times!!

I will dig out a recipe for smoked catfish and post it soon-----MMMMMMMMM-----Man that is GOOD STUFF BUBBA!!!!!

Be brave Skeet's--eat a cat!! HEAR KITTY-KITTY-KITTY!!! (;


------------------
"Backwater Eddy"
Backwater guide service
"Ed on the RED"
[email protected]
701-671-3079


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