Catfish Étouffée

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Coconut & Lime


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3-4 tablespoons bacon fat (or butter)

2 tablespoons Creole seasoning

1/4 cup flour

2 cloves garlic, minced

1 onion, diced

2 stalks celery, diced (including greens)

1 jalapeno pepper, diced

1 poblano pepper, diced

2 teaspoons hot sauce

2 teaspoons Worcestershire sauce

14 oz canned fire roasted diced tomatoes

1 teaspoon dried thyme

1 1/4 lb catfish, cut into 2 inch chunks

2 tablespoons chopped Italian parsley

2 tablespoons chopped ramps (or substitute chopped green onion)

cooked white rice to serve

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