Southern Catfish Étouffée

A rich, flavorful stew featuring tender catfish fillets, tomatoes, and the iconic “holý trinity” of Cajun cooking: onions, bell peppers, and celery. This dish, inspired by the South’s vibrant culinary traditions, is a perfect representation of the region’s love for bold flavors and fresh, locally sourced ingredients. The flaky catfish is complemented by a savory, spiced gravy that’s both hearty and comforting.

  • Prep Time: 50 minutes
  • Cook Time: 1 hour

Ingredients

  • 4 catfish filets
  • 1 onion, diced (garden or locally grown)
  • 1 bell pepper, diced (garden or locally grown)
  • 2 celery stalks, diced (garden or locally grown)
  • 2 cups diced tomatoes
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Season catfish filets with salt, pepper, and cayenne pepper. Set aside.
  2. In a skillet, melt butter and whisk in flour to create a roux. Cook until golden brown.
  3. Add onion, bell pepper, and celery to the roux. Sauté until softened.
  4. Stir in tomatoes and simmer for 15 minutes. Add catfish filets and cook for 10-12 minutes, or until tender.
  5. Serve over steamed rice.
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