A tomato based stew that is a Cajun masterpiece. Catfish Courtbouillon is a favorite recipe down here and for good reason. Much like a fish stew, it's so comforting and filling, not to mention, delicious.
Catfish is really easy to come by down here in Southern Louisiana, but it's also common nationwide. You can find it in almost any large grocery store.
Making a catfish courtbouillon is a regular request around here.
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❤️ Why you'll love it
- This Cajun recipe uses the type of ingredients you'll mostly have in your home. We also always have catfish... but I know not everyone is that lucky.
- It's the type of dish that tastes much better the next day! The flavors marry together so great over time.
- This recipe works well with any fish. Heard of Redfish Courtbouillon? Another favorite.
🧅 Ingredients
- Vegetable Oil
- All Purpose Flour
- Onion
- Bell Peppers
- Celery
- Garlic
- Tomato Paste
- Chopped Tomatoes
- Seafood Stock
- Bay Leaf
- Red Wine Vinegar
- Sugar
- Red Pepper Flakes
- Catfish Fillets
- Creole Seasoning
- Salt and Black Pepper
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Season the catfish with the Creole Seasoning and set aside.
- Step 2: Add the oil and flour to a large heavy pot and cook the roux over medium-high heat until the color of peanut butter.
- Step 3: Add the holy trinity of onions, bell pepper and celery. Cook until softened, then add the garlic.
- Step 4: Add the tomato paste, chopped tomatoes, bay leaves, sugar, red pepper flakes and cook, covered on a low-medium heat for about 45 minutes.
- Step 5: Remove the bay leaves then drop in the catfish fillets.
- Step 6: Cook another 5 minutes, covered, then turn off the heat. Allow to sit 10 minutes before serving.
- Step 7: Season with salt and pepper to taste, served over white rice with some potato salad and a few lemon slices.
Hint: Be careful not to overcook the roux. If you burn it it cannot be salvaged, you'll have to start over.
🔄 Substitutions and Variations
- Redfish - instead of catfish.
- Green Onions - sprinkle some over the top.
- Tomato Sauce - add some of this with the chopped tomatoes.
- Fish Stock - or shrimp stock even.
- Hot Sauce - add this instead of the red pepper flakes.
- Lemon Juice - could be added in place of the red wine vinegar.
- Cayenne Pepper - for added heat.
- Fresh Thyme - to add some herbs.
- Cajun Seasoning - instead of the Creole Seasoning.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I love to use my large Dutch Oven for making dishes like this. You could also use a black iron pot, or other heavy bottomed pot.
I have an affiliate link in the recipe card below.
📘 More Cajun Seafood Recipes
- Fried Catfish Nuggets
- Louisiana Seafood Gumbo Recipe
- Stuffed Crab
- Cajun Crawfish Etouffee
- Redfish Tacos
- Grilled Cobia
🧊 Storage
Once the catfish courtbouillon has cooled completely store in an airtight container in the refrigerator for up to 3 days.
💡 Tips
Expert Tip: Don't be shy to eat this recipe as leftovers. It is BEST eaten the next day - those flavors really marry well over a little time.
If you’ve tried this Catfish Courtbouillon Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Catfish Courtbouillon
A tasty Cajun masterpiece, a tomato based seafood stew full of catfish fillets and trinity. Catfish courtbouillon is a southern favorite.
Ingredients
- ½ Cup Vegetable Oil
- ¾ Cup All Purpose Flour
- 1 Large Onion, diced
- 1 Green Bell Pepper, diced
- 1 Large Rib Celery, diced
- 3 Garlic Cloves, minced
- 2 Bay Leaves
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- 6 Cups Seafood Stock
- 1 (15oz) Can Diced Tomatoes
- 1 teaspoon Sugar
- ¼ teaspoon Red Pepper Flakes
- 3lb Catfish Fillets, cut into 3" pieces
- 2 Tablespoons Creole Seasoning
- Salt & Pepper to Taste
Instructions
- Add the catfish fillets (after you have washed and patted them dry) to a large ziplok bag. Cover with the Creole Seasoning, move around in the bag to totally coat all fillets evenly, and allow to rest at room temperature.
- Add the oil to a large Dutch Oven and turn on the heat to medium-high.
- Add the flour and stir into the oil. Continue to stir, do not allow to burn, until this 'roux' has become the color of peanut butter.
- Add the holy trinity - the onion, bell pepper and celery and stir into the roux.
- Continue to cook a few minutes until the trinity has softened.
- Add the garlic and cook a further minute or so, until the garlic is fragrant.
- Add the tomato paste and stir into the mixture.
- Add the chopped tomatoes, sugar, red pepper flakes, bay leaves and seafood stock and stir well.
- Bring to a boil then reduce the heat to a simmer.
- Cover and allow to cook for about 45 minutes then stir in the red wine vinegar and remove the bay leaves.
- Remove the lid and drop in the catfish fillets, carefully.
- Move around just a little to make sure no pieces are stuck to each other then place the lid on again. Wait 5 minutes then turn off the heat. Allow to sit for 10 minutes before serving.
Notes
Don't rush cooking the roux, if you burn it you will have to start again. Check out my post for making a roux here.
Don't stir the pot too much after you have added the catfish. You don't want the fish to totally fall apart.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 584Total Fat 30gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 195mgSodium 1548mgCarbohydrates 19gFiber 2gSugar 4gProtein 57g
These values do not include any rice.
Steve Edwards says
I lived and worked in south Louisiana in the late 70's and 80's. I thought I had tried just about every Cajun dish there was. I hadn't had catfish court bouillon until now. I made a pot using your recipe, and I love it. I didn't think it would be spicy enough using only 2 tablespoons of Cajun seasoning, but it was spot on. The flavor reminds me of etouffee made from scratch. I definitely will be making it on a regular basis. I live about a mile from Lake Seminole which is located where Georgia, Florida and Alabama come together. I have access to fresh catfish just about any time I want them. I can't wait to see how my family will like it.
Melanie Cagle says
Thanks Steve, I'm so happy that you liked it! Catfish Courtbouillon is one of our favorites and because of how easy it is we make it all the time. I know what you mean about it reminding you of etouffee. Quite a lot of the dishes here in Louisiana have that Holy Trinity base as a start.... then transform into something a little different.