Name: Brazos River Catfish Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 (10 3/4 ounce) cans condensed tomato soup; 1 cup catsup; 1/4 pound salt pork, diced; 1 onion, chopped; 1/2 cup butter; 1 teaspoon black pepper; Dash cayenne pepper; 6 drops Worcestershire sauce; Salt; 6 catfish fillets, cut into small pieces

Directions

Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of George Ranch Historical Park, Richmond, TX

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Brazos River Catfish Stew

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