Recipe for Catfish Coubyon 
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Yield:
1
Ingredients:
Amount Ingredient
coubillion)
3 x or four medium catfish fillets
1 cup VERY finely chopped onions
1/8 x to 1/4 cup clarified butter (virgin olive oil can be substituted)
1/4 cup finely chopped celery
1/2 tbl all-purpose flour or gravy flour that comes in sprinkle-cans
1 tbl chopped garlic
3 tbl Finely chopped parsley
1/8 cup finely chopped green pepper
1/4 tsp salt
1/4 x to 3/4 tsp cayenne pepper
1/2 tbl lemon juice
1/2 cup rice
Instructions:
Instructions: In medium (coverable) saucepan combine everything EXCEPT

Catfish fillets
Flour
Rice
Water
Parsley

Stir over medium heat until all ingredients have become clear.

Combine flour slowly to make thin gravy-like sauce. Add 3 cups water, bring to boil. Add 1 1/2 cups rice. Cover, simmer until rice is halfway cooked (water is one half absorbed, about 10-15 minutes)

Lay catfish fillets on top of simmering mixture. Cover and simmer until rice is fully cooked (all liquid is absorbed). Garnish with parsley.

Serve with white wine, fresh hot buns (or country biscuits) and a little bit of candlelight. Experiment with additional vegetables or other types of seafood.

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