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Rating: 4.0/5 (32 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 991
% Daily Value**
Total Fat 57g
Saturated Fat 16g
Unsaturated Fat 13g
Cholesterol 306mg
Sodium 1145mg
Total Carbohydrate 45g
Dietary Fiber 6g
Sugars 6g
Protein 70g
Vitamin A  14%Vitamin C  55%
Calcium  20%Iron  34%
Potassium  49%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Catfish Courtbouillon

Recipe Tags: Seafood Recipes

Date Added: February 15, 2012
This recipe is really fun and easy. It's great for parties to get that creole catfish feeling. My husband is from Louisiana and it is one of his favorites. So you can't go wrong here.


2 Onions medium chopped
3 Celery chopped
1 Fresh Parsley large wash, drain, chopped
1 Green Bell Pepper large chopped
2 Garlic minced
5 lb Catfish fillets
Salt to taste
Pepper to taste
Cayenne Pepper to taste
3 tablespoons Vegetable Oil
2 tablespoons All-Purpose Flour divided
1 1/2 cups Tomato Sauce divided
1/4 cup Water
2 Lemons slices
1 Bay Leaf
1/4 teaspoon Thyme Leaves
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1. Combine vegetables; divide in half, and set aside.

2. Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper.

3. Set aside. Put oil in a large cast iron pot; top with half of fish pieces.

4. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce.

5. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce.

6. Add remaining ingredients. Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork.

7. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish).

8. Add additional seasonings before serving, if desired.

Comments on Cajun Catfish Courtbouillon Recipe:

Posted by a Visitor - March 26, 2012
Where is the Roux ? Courtbouillon has always been made with a flour and oil roux... I see you have flour but no roux is stirred as a base. Not cajun or creole...
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Fish, Gluten, Bell Pepper, Tomato, Garlic, Hot Pepper, Celery, Onion, Citric Acid allergies.
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