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Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 large onion, sliced
• 1 cup sliced celery
• 1 green bell pepper, diced
• 1 14-ounce can stewed tomatoes
• Pinch of cayenne pepper (optional)
• 1 pound catfish fillets, cut into 4 portions
• 1/4 teaspoon salt
• 1/4 cup reduced-fat sour cream

Description

Although The Classic Cajun Stew, étouffée, Is Usually Made With Crayfish, It’s Also Delicious With Catfish. The Cooked Butter-and-flour Mixture, Also Called A Brown Roux, Gives The Sauce A Nutty Flavor. We Added A Bit Of Reduced-fat Sour Cream And Ste

Eating Well