Region: United States
This iconic Cajun food essential gleans its kick from aged cayenne peppers. With the best brands, you taste that intense pepper flavor first, and then the vinegar and saltiness come into play. Supporters find it less vinegary than Tabasco.
2 tablespoons butter
2 tablespoons flour
1 1/2 cups low-sodium chicken broth
1 green bell pepper, diced
2 ribs celery, sliced
1 medium onion, diced
2 large tomatoes, diced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Louisiana hot sauce (or to taste)
1 pound catfish, sliced into 1-inch cubes
2 green onions (green and white parts), sliced (for garnish)
In a large skillet, heat butter over medium heat. Add flour and cook, stirring until flour is brown and fragrant, about 1 minute. Whisk in broth and continue whisking until sauce starts to thicken, about 2 minutes.
Stir in bell pepper, celery, onion, tomatoes, bay leaf, thyme, salt, pepper, and hot sauce. Simmer over medium-low heat until vegetables are tender, about 15 minutes. Add catfish and simmer until fish is cooked through, about 5 minutes. Taste and adjust seasoning if needed. Serve garnished with green onion.