Catfish Courtbouillon (aka Catfish Couvillon)
Recipe courtesy of The Vintage Fork
5-6 Guidry’s Catfish Filets, cubed.
¼ cup chopped green onions.
½ cup vegetable oil.
½ cup flour.
16oz Cajun Trinity (onion, bell pepper, celery chopped).
6 garlic cloves, minced.
1, 14.5 oz can diced tomatoes.
1, 10oz can diced tomatoes with green chili.
1, 15 oz can tomato sauce.
4 cups seafood stock.
1 tsp or more Cajun Seasoning Blend.
Salt & pepper to taste.
Step 1
Heat your oil & flour in a high sided skillet or dutch oven. Add in flour and stir until your roux is a chocolate brown color.
Step 2
Add in your Cajun Trinity & Garlic with a pinch of salt. Cook until softened, stirring occasionally (approx. 5 minutes).
Step 3
Add in diced tomatoes, tomatoes with green chili, tomato sauce, seafood stock, Cajun seasoning, salt & pepper. Bring to a boil then reduce to a simmer for at least 30 minutes.
Step 4
After a minimum of 30 minutes add in Guidry’s Catfish & cook for an additional 15 minutes or until catfish is cooked.
Step 5
Serve over rice & top with green onions!
No comment yet, add your voice below!