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Catfish Courtbouillon

Name: Catfish Courtbouillon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, diced'}; {'ingredient': 'Bell pepper', 'amount': '1, diced'}; {'ingredient': 'Celery', 'amount': '2 stalks, diced'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Canned tomatoes', 'amount': '2 cups, diced'}; {'ingredient': 'Tomato paste', 'amount': '2 tablespoons'}; {'ingredient': 'Bay leaves', 'amount': '2'}; {'ingredient': 'Creole seasoning', 'amount': '2 tablespoons'}; {'ingredient': 'Cayenne pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Salt', 'amount': '1 teaspoon'}; {'ingredient': 'Black pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Catfish fillets', 'amount': '1.5 pounds'}; {'ingredient': 'Cooked rice', 'amount': '4 cups'}; {'ingredient': 'Fresh parsley', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Green onions', 'amount': '1/4 cup, sliced'}

Dive into the heart of Louisiana with this delectable Catfish Courtbouillon, a dish that exemplifies the vibrant flavors and rich culinary traditions of Cajun and Creole cooking. This comforting stew features succulent catfish fillets simmered in a robust tomato-based sauce, infused with the aromatic essence of sautéed onions, bell peppers, and celery, known as the 'holy trinity' of Cajun cuisine. Each bite is a harmonious blend of spices, with the warmth of cayenne pepper bringing just the right kick. Traditionally served over fluffy white rice, this dish is perfect for family gatherings or a cozy dinner, transporting you straight to the lively streets of New Orleans with every spoonful.

Servings: 6

Ingredients

Vegetable oil (2 tablespoons)
Onion (1, diced)
Bell pepper (1, diced)
Celery (2 stalks, diced)
Garlic (3 cloves, minced)
Canned tomatoes (2 cups, diced)
Tomato paste (2 tablespoons)
Bay leaves (2)
Creole seasoning (2 tablespoons)
Cayenne pepper (1/2 teaspoon)
Salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Catfish fillets (1.5 pounds)
Cooked rice (4 cups)
Fresh parsley (1/4 cup, chopped)
Green onions (1/4 cup, sliced)

Instructions

In a large pot, heat the vegetable oil over medium heat until shimmering.
Add the diced onion, bell pepper, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Stir in the diced tomatoes, tomato paste, bay leaves, Creole seasoning, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
Carefully add the catfish fillets to the pot, ensuring they are submerged in the rich sauce.
Cover the pot and let it simmer gently for 20 minutes, or until the catfish is cooked through and flakes easily with a fork.
Once cooked, remove the bay leaves and discard them.
Fold in the chopped green onions and parsley for a fresh, vibrant touch.
Serve the catfish courtbouillon over bowls of warm, fluffy rice. Enjoy your deliciously comforting meal!

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 35 minutes • Calories: 380 • Fat: 10g • Carbs: 45g • Protein: 28g • Sodium: 800mg • Sugar: 5g

Catfish Courtbouillon

Servings: 6

Ingredients

Instructions

Dietary Information

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