Cajun flavors are captured in this classic stew full of onion, peppers and celery along with a hint of smoke and a finish of catfish, lemon and hot sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|vegetable oil||2 tbsp.|
|Vidalia onion||30 oz.||1 1/2 qt.|
|green pepper||1.25 lb.||1 qt.|
|celery||1.25 lb.||1 qt.|
|smoked pork ham||1 lb.||3 cups|
|Cajun spice blend, no salt added||2 tbsp.|
|water||1 1/2 qt.|
|frozen okra||1 lb.||1 qt.|
|catfish||2 lb.||1 1/2 qt.|
|fresh parsley||1 oz.||1 cups|
|lemon juice||0 1/4 cups|
|hot pepper sauce||1 tbsp.|
|brown rice||3 qt.|
|1. In a large stew pot, heat oil over medium-high heat. Add onions and sauté 5 minutes. Add peppers and celery. Sauté 5-6 minutes. Mix in ham, spice blend and paprika. Continue to cook 2-3 minutes, stirring often.|
|2. Add Prego® Traditional Pasta Sauce and water. Bring to a boil, reduce heat and simmer 45 minutes, stirring often.
3. Stir in okra and catfish. Simmer for 20 minutes.
CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.
CCP: Hold hot at 140°F or higher for service.
4. Just before service, stir in parsley, lemon juice and hot sauce.
|5. To Serve: Using an 8 oz. ladle, portion 1 cup of stew over 1/2 cup rice in a bowl.|