Recipe courtesy of George Ranch Historical Park
Brazos River Catfish Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 883
- Total Fat
- 61
- Saturated Fat
- 26
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 41
- Cholesterol
- 217
- Sodium
- 2119
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.