Catfish Etouffee

Catfish Etouffee

Melissa 0

"This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!"

Ingredients 1 h {{adjustedServings}} servings 306 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
  2. In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
  3. Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
  4. Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
Tips & Tricks
Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.


See how to make a spicy jambalaya with chicken and andouille sausage.

Rate recipe

Your rating


Reviews 11

  1. 16 Ratings


This recipe was pretty good. I soaked my home caught catfish in half milk half water like the previous rater suggested... it did take alot of the fishy flavor out. I wasnt sure how long to soak it.. i kind of forgot about it in the refridgerator so it ended up soaking for 24 hours. I used 2 cans of stewed tomatoes drained instead of chopped tomatoes.. i also added more onion and bell pepper... the recipe was kind of runny so next time i might add more rice and instead of 2 cups of beef broth just add 2 cubes of beef bullion, thanks for the recipe and i will probably make again.


This was quite good. I say quite, because I used wild catfish and it was incredibly fishy, next time I will soak it in salt water and milk like (I later found out) you're supposed to. I made a few changes to the recipe based on what I had at hand. Used vegetable broth, a can of stewed tomatoes, Cajun seasoning instead of red pepper flakes and dried chervil instead of fresh parsley. I also omitted the rice because my boyfriend wanted potato casserole instead. All in all the sauce was quite tasty, but was ruined by the fish. I think if I had used store bought catfish, or soaked mine it would have been wonderful. Mine was also quite runny, but probably because I omitted the rice.

Boilermaker Pete

The ingredient list for this recipe is very similar to a crawfish recipe in the Frugal Gourmet's American collection and it makes for a good comfort food that even my wife, who doesn't really care for most fish, really liked. Yat's restaurant in Indianapolis specializes in etouffee and other Creole dishes. This could have come right out of one of their kettles. Because I substituted canned tomato, juice and all, I thought it needed a little sugar and some cumin to mellow it out a bit. Recommend putting Tabasco green sauce on the table for those wanting to kick it up.