ADVERTISEMENT
—
### **Step-by-Step Instructions**
#### **1. Make the Roux**
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a golden brown color, about **5–7 minutes**.
#### **2. Add the Holy Trinity**
Stir in the diced onion, bell pepper, and celery. Cook for **5 minutes**, or until the vegetables begin to soften. Add the minced garlic and cook for another minute.
#### **3. Build the Broth**
Stir in the diced tomatoes, tomato sauce, and seafood stock. Add the bay leaf, smoked paprika, cayenne pepper, thyme, and Creole seasoning. Bring the mixture to a simmer, stirring occasionally.
#### **4. Simmer for Flavor**
Reduce the heat to low and let the Courtbouillon simmer uncovered for **30–40 minutes**, allowing the flavors to meld. Stir occasionally to prevent sticking.
#### **5. Add the Catfish**
Season the catfish fillets with a pinch of salt and pepper. Gently place them into the simmering broth. Cover and cook for **10–15 minutes**, or until the fish is cooked through and flakes easily with a fork.
#### **6. Finish the Dish**
Stir in the Worcestershire sauce and lemon juice for brightness. Taste and adjust seasoning as needed.
#### **7. Serve**
Ladle the Courtbouillon over a bed of cooked white rice. Garnish with sliced green onions and chopped parsley for a fresh pop of color and flavor.
—
### **Why You’ll Love This Recipe**
– **Authentic Cajun Flavor:** Packed with bold spices and a rich tomato base, this dish captures the essence of Louisiana cuisine.
– **Hearty and Comforting:** The combination of tender catfish and savory broth makes for a satisfying meal.
– **Simple Ingredients, Big Impact:** Basic pantry staples come together to create an impressive dish.
—
### **Tips for Success**
1. **Fresh Catfish is Best:** Opt for fresh, local catfish if possible, as it enhances the flavor of the dish.
2. **Control the Heat:** Adjust the cayenne pepper to suit your spice preference.
3. **Don’t Skip the Roux:** The roux is essential for thickening the broth and adding depth to the dish.
4. **Pair It Right:** Serve with crusty French bread for dipping or alongside a crisp green salad.
—
### **A Taste of Louisiana in Every Bite**
Catfish Courtbouillon is more than just a meal—it’s an experience steeped in tradition and soul. Whether you’re hosting a dinner party or craving a taste of the bayou, this recipe delivers big flavor with minimal fuss.
Try it out, and let the warmth of Louisiana cooking fill your home!
ADVERTISEMENT
