For a richer flavor, use homemade beef or seafood stock. If you don't have brown roux on hand, you can make your own by cooking equal parts flour and butter in a skillet over medium-low heat, stirring constantly, until it reaches a deep brown color. Be careful not to burn it! Adjust the amount of red pepper flakes to your preference for spiciness. Serve with additional rice on the side, if desired.
Catfish Etouffee
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS63
Savor the rich, comforting flavors of the South with this Catfish Etouffee, a delightful stew brimming with tender catfish and aromatic vegetables in a luscious, deeply seasoned sauce. A true taste of Cajun cuisine!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol55 mg
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Fiber2 g
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Protein22 g
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Saturated Fat3 g
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Sodium890 mg
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Sugar3 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Prepare the Rice: In a small saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is tender. Fluff with a fork and set aside.
02
Step
5 mins
Build the Etouffee Base: In a large, heavy-bottomed saucepan or Dutch oven, warm the brown roux over medium heat. Add the chopped onion, green bell pepper, and garlic. Cook, stirring occasionally, for approximately 5 minutes, or until the vegetables are softened and fragrant.
03
Step
30 mins
Develop the Flavor: Stir in the beef broth (or seafood stock) and chopped tomatoes. Season generously with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and allow to simmer gently for 30 minutes to allow the flavors to meld and deepen.
04
Step
10 mins
Add the Catfish: Gently stir in the catfish pieces and chopped fresh parsley. Increase the heat slightly to maintain a gentle simmer, partially cover the saucepan, and cook for approximately 10 minutes, or until the fish is cooked through and flakes easily with a fork.
05
Step
0 mins
Combine and Serve: Stir in 2 cups of the cooked white rice into the etouffee. Season with red pepper flakes to taste, if desired. Serve immediately, garnished with additional fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Cassandre Schimmel
Jun 17, 2025I added a pinch of cayenne pepper for an extra kick. So good!
Carlie Osinski
May 6, 2025Absolutely delicious! My family devoured it.
Otho Damore
Jan 20, 2025Easy to follow recipe and the etouffee turned out amazing!
Alaina Franecki
Nov 21, 2024The perfect balance of flavors and spice. Will definitely make again!
Joany Hand
Oct 17, 2024This is now a staple in our house. Thank you for sharing!
Shanel Ebert
Sep 20, 2024I tried this recipe, and it became so successful that my husband wants me to cook it every week!