Savory Catfish Courtbouillon

Absolutely! Here’s an article-style write-up for your **Savory Catfish Courtbouillon** – perfect for a blog post, newsletter, or recipe share:

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### **Savory Catfish Courtbouillon: A Southern Classic with Soul**

There’s something undeniably special about a dish that brings people together around the table — and **Catfish Courtbouillon** (pronounced *coo-bee-yawn*) is exactly that kind of meal. Rich, savory, and full of deep Louisiana flavor, this Southern classic is a comforting stew that showcases the magic of humble ingredients, slow cooking, and bold seasoning.

Whether you’ve grown up with it or are trying it for the first time, Catfish Courtbouillon is a dish that tastes like home — warm, spicy, and incredibly satisfying.

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### **What is Catfish Courtbouillon?**

Court-bouillon (from the French for “short broth”) is a traditional Cajun and Creole dish that typically features fish simmered in a deeply flavorful tomato-based sauce. It’s not a “broth” in the traditional sense — it’s heartier, spicier, and often served over a bed of fluffy white rice.

What makes **catfish** a perfect choice? It’s tender, affordable, and holds up beautifully in the rich, spicy stew. Combined with onions, bell peppers, garlic, and a good hit of Cajun seasoning, it transforms into a dish that’s greater than the sum of its parts.

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### **Ingredients You’ll Need**

– 2 lbs fresh catfish fillets, cut into chunks
– 1/4 cup vegetable oil or butter
– 1/4 cup all-purpose flour (for roux)
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 stalks celery, chopped
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp tomato paste
– 2 cups seafood stock (or chicken broth)
– 1 tbsp Cajun seasoning (adjust to taste)
– 1/2 tsp thyme
– 1–2 bay leaves
– Salt & pepper, to taste
– Hot sauce, to taste (optional)
– Fresh parsley and green onions, chopped (for garnish)
– Cooked white rice, for serving

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