Bayou Fish Etouffee

By JimMac

Ingredients

• Time 40 minutes
• Serves 4
• 4 lbs of Fish
• We used CatFish , Blue Catfish, Spotted Catfish(not sure of any other kind of fish would work for this dish never have tried it....)
• 3 med Onions
• 2 tbsp of Hog Lard
• 4-6 cloves of Garlic
• 1 cup Green onions
• 1/2 cup Parsley
• 1/4 tsp salt
• 1 tbsp of Pepper (red, black white)
• 1 pot of cooked rice (about 4 cups)

Preparation

Step 1

Now get a 6-8 qt. pot (do not use a black cast iron ...)
Place on stove top with a med heat/low
add:mix together : chopped onions, garlic chopped,parsley, salt , pepper set aside in a bowl.
now: put hog lard in your pot let it melt (using hog lard gives it the bayou flavor )
once it has melted
add:
some of your fish
then a layer of mixture (onions and pepper, garlic,seasoning)
Then another layer of fish
then another layer of mixture
keep this up ...until you run out of fish or mixture.
place a lid on the pot and let cook ..if heat is too high turn down.
Do Not put water into this dish at this time.
the reason for this the fish will cook out water from it's self.
DO NOT STIR ..TWIST THE POT FROM LEFT TO RIGHT OR RIGHT TO LEFT TO KEEP IT FROM STICKING...
let cook for about 40 minutes unless you see that it is begining to start falling apart..then your fish is ready.
If you do not have enough gravey ..
You may add :
Now warm water with gravey thickner like flour...
just pour alittle at a time and twist pot from left to right or right to left not stirring..
until you have enough for the family to have on their rice.
This fish stew / gravey is suppose to look clear ..My grandmother didn't always have on hand tomato sauce...