Spicy Catfish Stew.

Spicy Catfish Stew with Spicy Cheese Cornbread

By Katherine Bullock from Fort Valley GA

This is a favorite recipe that reminds me of Catfish cook-off at the Brooklyn Cayce, SC park, days fishing at the ponds in Peach Valley, or nights at Creekside Catfish with my girls in Fort Valley, GA.  

4 large fresh tomatoes diced 
Two cups of fresh sliced okra
4 medium to large potatoes diced or cubed
2 large spicy yellow onions
4 lbs of boneless catfish
4 cups of vegetable broth. I use frozen stock from beans or greens. Whatever is in the freezer.
2 - 3 Jalepeno or other hot pepper grounded for spicy. I wash mine and throw it in a small food processor and then dump it in minced.
1 packet of crab boil seasoning. I put all the ingredients together in a large stock pot. Boil 30 minutes, add a splash of hot sauce, splash of Worcestershire, a little squirt of ketchup, and a mustard squirt, then simmer 30 minutes, and serve with cornbread.

Jalepeno Cheese Cornbread

1 Egg
2 cups Martha White Self Rising Cornmeal
1 cup sweet cream whole milk
1 cup of Jalepeno Monterey Cheese shredded
1 small can of corn
½ stick of sweet cream butter melted.   
Put the other half of the stick in muffin tins or Skillet or 2 TBS of Bacon lard and put in oven to melt while preheating.
Cream together ingredients and bake in Skillet or muffin tin at 400 f in preheated oven for about 15 minutes depending on the oven.


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