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A hearty and soulful Louisiana classic, this catfish courtbouillon features tender catfish simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. Perfect served over a bed of fluffy white rice.
For 4 servings
Make the Dark Roux
Sauté the Holy Trinity
Build the Gravy Base
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A hearty and soulful Louisiana classic, this catfish courtbouillon features tender catfish simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. Perfect served over a bed of fluffy white rice.
This cajun_creole recipe takes 80 minutes to prepare and yields 4 servings. At 832.98 calories per serving with 40.27g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Simmer and Meld Flavors
Cook the Catfish
Finish and Serve
Substitute catfish with other firm white fish like redfish, snapper, or drum. You can also add shrimp during the last 3-4 minutes of cooking.
Add a finely diced jalapeño or serrano pepper along with the holy trinity for an extra kick of heat.
For a touch of gumb-like flavor and texture, add 1 cup of sliced fresh or frozen okra to the gravy during the last 15 minutes of simmering, before adding the fish.
Deglaze the pot with 1/2 cup of dry white wine (like Sauvignon Blanc) after cooking the tomato paste and before adding the stock for an added layer of acidity and complexity.
Catfish provides high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and supporting overall body function.
Catfish is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The 'holy trinity' of onion, celery, and bell pepper, along with tomatoes and garlic, provides a variety of vitamins, minerals, and antioxidants that support the immune system.
One serving of this Catfish Courtbouillon contains approximately 615 calories, not including the rice. A cup of cooked white rice adds about 200 calories.
It can be part of a balanced diet. It's rich in protein and omega-3s from the catfish and contains plenty of vegetables. However, the roux base is high in fat and refined flour, so it should be enjoyed in moderation.
While both are Louisiana classics built on a roux, a courtbouillon is a tomato-based fish stew, often described as a 'fish gravy'. An étouffée is typically made with shellfish (like crawfish or shrimp) and has a lighter-colored, butter-based roux, and is less tomato-forward.
Absolutely. Any firm-fleshed white fish works well. Redfish, snapper, grouper, and drum are all excellent substitutes for catfish.
Yes, the gravy base (everything up to step 4) can be made up to two days in advance and stored in the refrigerator. When ready to serve, gently reheat the gravy and proceed with step 5 to cook the fresh fish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring carefully to avoid breaking up the fish. Avoid microwaving, as it can make the fish rubbery.