• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Catfish Courtboullion

  • Recipe Submitted by on

Category: Seafood, United States, Fish

 Ingredients List

  • 1/4 c Cooking oil
  • 1/4 c All-purpose flour
  • 1 1/2 c Chopped onion
  • 1/2 c Chopped green bell pepper
  • 1/2 c Chopped celery
  • 1 Clove Garlic; Minced
  • 1 1/2 c Water
  • 2 cn (15 oz) Tomato sauce
  • 1 cn (10.5 oz) Cream of shrimp
  • --OR- Mushroom soup
  • 2 ts Ground red pepper
  • 1/2 ts Creole seasoning
  • 1/2 ts Seasoned salt
  • 2 lb Catfish fillets; cut into 2"
  • -pieces
  • Hot cooked rice


1. Stir together oil and flour in a 4-5 quart heavy Dutch oven until
smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce
heat and cook, stirring, for 5-10 minutes until the mixture is reddish

2. Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add
remaining items except fish and rice. Bring to boil; reduce heat and cook
covered for 30 minutes. Return to boiling.

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