Catfish Courtbouillon

Course : Cajun
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 large catfish fillets
1/2 teaspoon black pepper -- (or any firm fish)
1 cup onions -- chopped fine
1/2 cup celery -- chopped fine
3 large tomatoes -- peeled and
2 cloves garlic -- minced
1/3 cup butter
1 pound tomatoes
1/3 cup flour
3 cups water
1 teaspoon salt
2 cups rice -- (cooked), hot

Preparation / Directions:

In a deep skillet or Dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and sauté until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes