Catfish Étouffée Recipe

Name: Catfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves fresh garlic, minced; 1 cup chopped fresh parsley; 1 large green pepper, chopped; 3 stalks celery, chopped; 1 bunch green onions, chopped; 5 pounds dressed catfish, filleted and cut into chunks; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon red pepper; 3 tablespoons vegetable oil; 2 tablespoons all-purpose flour, divided; 1 (15-ounce) can tomato sauce, divided; 1/4 teaspoon ground thyme; 1 large bay leaf; 2 lemon slices; 1/4 cup water

Servings: persons

2 cloves fresh garlic, minced
1 cup chopped fresh parsley
1 large green pepper, chopped
3 stalks celery, chopped
1 bunch green onions, chopped
5 pounds dressed catfish, filleted and cut into chunks
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper
3 tablespoons vegetable oil
2 tablespoons all-purpose flour, divided
1 (15-ounce) can tomato sauce, divided
1/4 teaspoon ground thyme
1 large bay leaf
2 lemon slices
1/4 cup water

1
Combine garlic, parsley, green pepper, celery, and onion in a medium mixing bowl; mix well, and set aside.
2
Place fish in a large mixing bowl; sprinkle with salt and pepper. Set aside.
3
Pour oil into a large Dutch oven; add half of seasoned fish. Sprinkle half of prepared vegetables on top; add 1 tablespoon flour and half of tomato sauce. Do not stir. Repeat layers with remaining fish, vegetables, flour, and tomato sauce. Add thyme, bay leaf, lemon slices, and water. Do not stir.
4
Cook, uncovered, over medium heat 1 hour or until fish flakes easily when tested with a fork. Shake pot occasionally to prevent sticking. (Do not stir mixture.)
5
Remove bay leaf; discard. Serve hot in individual serving bowls.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cloves fresh garlic, minced, 1 cup chopped fresh parsley, 1 large green pepper, chopped, 3 stalks celery, chopped, and more.

Yes, Catfish Étouffée 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.

That's it — enjoy your meal!

Catfish Étouffée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions