Entrée: United States – Catfish Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 catfish fillets, about 1 lb total (454 g total)
4 tbsp (60 g) butter
1 cup (150 g) chopped onion
1 cup (120 g) chopped celery
1 cup (120 g) chopped green bell pepper
2 cloves garlic, minced
1 can (14.5 oz (411 g)) diced tomatoes
2 tbsp (30 g) Cajun seasoning
Salt to taste
Black pepper to taste
2 cups (480 ml) chicken broth
1 tbsp (15 ml) Worcestershire sauce
4 cups (640 g) cooked white rice
1 / 4 cup (15 g) fresh parsley, chopped

Show original ingredient measurements

4 catfish fillets, about 1 lb total (454 g total)
4 tbsp (60 g) butter
1 cup (150 g) chopped onion
1 cup (120 g) chopped celery
1 cup (120 g) chopped green bell pepper
2 cloves garlic, minced
1 can (14.5 oz / 411 g) diced tomatoes
2 tbsp (30 g) Cajun seasoning
Salt to taste
Black pepper to taste
2 cups (480 ml) chicken broth
1 tbsp (15 ml) Worcestershire sauce
4 cups (640 g) cooked white rice
1 / 4 cup (15 g) fresh parsley, chopped

Instructions

1. In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper, cooking until softened, about 5-7 minutes. Stir in garlic and cook for another minute.
2. Add diced tomatoes (with juice), Cajun seasoning, salt, black pepper, chicken broth, and Worcestershire sauce. Simmer for 15 minutes to blend flavors.
3. Gently lay the catfish fillets into the sauce, spooning a little sauce over each. Cover and cook on low until the fillets are cooked through and tender, about 10 minutes.
4. Serve the catfish immediately over hot white rice, garnished with fresh parsley.