River Stew Recipes

Steps:

• 1. In stew pot, brown meat, add spices, onion and tomatoes. Cook for about 30 minutes, add potatoes continue cooking until potatoes are done. Serve with hot buttered corn bread.
• 2. You can substitute tomatoes for Rotel tomatoes to give a spicy kick.
• 3. You can go further and add a can of green beans, peas, wedges of cabbage, okra, 2 or 3 stalks of celery, carrots, rice or what ever you like in a vegetable soup

Steps:

• Fry bacon in a Dutch oven or large stew pot.
• Remove bacon and drain on paper towel.
• Add stew meat to pan and sear.
• Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
• Cover and simmer 2 hours.
• Remove 1/4 cup broth from stew, cool, and mix with flour.
• Add flour mixture to stew.
• Salt and pepper as needed.
• Add carrots and potatoes and cook 30 minutes.
• Add corn and bacon; cook another 5 minutes.

Steps:

• 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.

Steps:

• Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
• Pour off all but 1 tablespoon of bacon grease.
• Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
• Sprinkle the flour over the vegetables and stir to coat and combine.
• Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
• Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
• Remove the thyme and bay leaf; discard.
• Add in the parsley; stir to combine.
• Taste and adjust seasoning with salt, pepper, Cajun seasoning.
• Ladle into warm bowls and garnish with reserved bacon.