Trout Etoufee
 
Prep time
Cook time
Total time
 
Trout etoufee was born out of necessity to use up trout. It is now a family favorite, try it with any kind of fish, and adjust spices to your liking.
Author:
Recipe type: Entree
Cuisine: Cajun
Serves: 4 servings
Ingredients
  • 2 cups brown rice
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • ½ large green bell pepper, diced
  • ½ large onion, diced
  • 2 cloves garlic, minced
  • 1 large slicing tomato, diced, or 2 large roma tomatoes
  • 2 tablespoons old bay seasoning
  • 1 cup fish stock or veggie broth
  • 1 TBS Louisiana-style hot sauce
  • ¼ tsp cayenne pepper
  • 1 lb trout fillets, thinly sliced
Instructions
  1. Cook brown rice according to package instructions.
  2. Heat oil in a heavy bottomed skillet (I prefer Cast Iron) over medium heat. Add flour and stir constantly for 10-15 minutes, or until it turns a peanut butter brown color. This is your roux.
  3. Add onions and bell pepper to the roux and saute 5-10 minutes, or until you reach your desired level of softness in the vegetables. Add garlic and saute 1 more minute.
  4. Add tomato through stock and simmer 20 minutes, uncovered, stirring occasionally.
  5. Mix in Louisiana sauce, cayenne, and trout. Cook 10 more minutes or until trout is opaque.
  6. Serve with brown rice.
Recipe by Alisons Allspice at /trout-etoufee/