Delta Catfish Stew

Name: Delta Catfish Stew
Ingredients: 1 medium potato; 1 turnip; 1 (14 1/2 ounce) can diced tomatoes; 1 cup chopped onion; 1/2 cup finely diced celery; 1 (8 ounce) bottle clam juice; 1 1/2 cups water; 2 cloves garlic, minced; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/2 head cabbage, coarsely chopped; 1 lb boneless catfish nuggets; 1 tablespoon paprika; 1 teaspoon oregano; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; hot steamed rice

18 ingredients

9 steps

Ingredients

1 medium potato
1 turnip
1 (14 1/2 ounce) can diced tomatoes
1 cup chopped onion
1/2 cup finely diced celery
1 (8 ounce) bottle clam juice
1 1/2 cups water
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 head cabbage, coarsely chopped
1 lb boneless catfish nuggets
1 tablespoon paprika
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
hot steamed rice

Directions

1

Peel potato and turnip and cut into small diced pieces.
2

In a large pot mix together potato, turnip, tomatoes (with juice), onion, celery, clam juice, water, and garlic.
3

Season stew to taste with salt and black pepper.
4

Heat mixture over medium heat until it comes to a boil; reduce heat, and cook, covered, for 10 minutes.
5

Add cabbage, and continue to cook, covered, another 5 minutes, stirring once in awhile, until vegetables are almost tender.
6

In a small bowl, toss catfish nuggets with paprika, oregano, chili powder, garlic powder, and cayenne pepper.
7

Add catfish to stew, and continue to cook until fish flakes easily with fork, about another 5 minutes or so.
8

Serve stew in bowls over hot steamed rice.
9

Have hot sauce like Tabasco handy.