Catfish Courtbouillon Recipe

Name: Catfish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cooking oil; 3/4 cup all-purpose flour; 4 cups chicken broth (bouillon cubes is fine); 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 cup chopped onion; 1 cup chopped green pepper; 1 cup chopped celery; 4 minced garlic cloves; 2 bay leaves; 1/2 teaspoon dried thyme; creole seasoning, to taste (I use Creole Seasoning Mix in a Jar); 1 1/2 - 2 lbs catfish fillets

Servings: persons

1/2 cup cooking oil
3/4 cup all-purpose flour
4 cups chicken broth (bouillon cubes is fine)
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
4 minced garlic cloves
2 bay leaves
1/2 teaspoon dried thyme
creole seasoning, to taste (I use Creole Seasoning Mix in a Jar)
1 1/2 - 2 lbs catfish fillets

1
In cast iron skillet, stir together the oil and flour until smooth.
2
This is called roux.
3
Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
4
Be careful, because unstirred roux will burn easily.
5
When roux is ready, remove from heat and set aside.
6
Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
7
Slowly add the cooked roux, stirring constantly until combined and thickened.
8
Add onions, green pepper, celery, garlic, bay leaves and thyme.
9
Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
10
Cut fish into bite size pieces and sprinkle with Creole seasoning.
11
Add fish pieces to courtbouillon; they should be immersed in the liquid.
12
Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
13
Serve Catfish Courtbouillon over rice in a bowl.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup cooking oil, 3/4 cup all-purpose flour, 4 cups chicken broth (bouillon cubes is fine), 1 (14 1/2 ounce) can diced tomatoes with green chilies, and more.

Yes, Catfish Courtbouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Courtbouillon

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