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 My Recipe
- You know we live and breathe this stuff. Don't mess with a Cajun's seafood recipes.
- Our traditional 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.
- This tastes much better the next day! The flavors marry together so great over time.
- Our recipe works well with any fish. Heard of Redfish Courtbouillon? Another favorite.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: 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.
Recipe variations and substitute ideas
- 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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Necessary gear: Equipment
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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 I think you'll love
How to store leftovers
Once the catfish courtbouillon has cooled completely store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
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.
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Catfish Courtbouillon
Equipment
Ingredients
- 3 Pounds Catfish Fillets cut into 3" pieces
- 2 Tablespoons Creole Seasoning
- ½ Cup Vegetable Oil
- ¾ Cup All Purpose Flour
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 3 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- 6 Cups Seafood Stock
- 2 Each Bay Leaves
- 1 (15 Ounce) Can Diced Tomatoes
- 1 teaspoon Granulated Sugar
- ¼ teaspoon Red Pepper Flakes
- Salt and 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.3 Pounds Catfish Fillets, 2 Tablespoons Creole Seasoning
- Add the oil to a large Dutch Oven and turn on the heat to medium-high.½ Cup Vegetable Oil
- 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.¾ Cup All Purpose Flour
- Add the holy trinity - the onion, bell pepper and celery and stir into the roux.1 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Rib Celery
- 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.3 Cloves Garlic
- Add the tomato paste and stir into the mixture.2 Tablespoons Tomato Paste
- Add the chopped tomatoes, sugar, red pepper flakes, bay leaves and seafood stock and stir well.2 Tablespoons Red Wine Vinegar, 6 Cups Seafood Stock, 2 Each Bay Leaves, 1 (15 Ounce) Can Diced Tomatoes, 1 teaspoon Granulated Sugar, ¼ teaspoon Red Pepper Flakes
- 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.Salt and Pepper to taste
Notes
Nutrition
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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.