Cajun Catfish Court Bouillon Recipe

Serves/Makes: 6 - 8


  • 2 pounds catfish fillets, cut into 3-inch chunks
  • 3/4 cup flour
  • 3/4 cup oil
  • 4 onions, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 1 (16-ounce) can whole tomatoes, chopped
  • 1 1/2 quarts water
  • Salt, black pepper, and cayenne pepper, to taste
How to cook Cajun Catfish Court Bouillon:
  • Make a light brown roux with flour and oil; add onions, celery, garlic, bell pepper, and tomatoes; add water and simmer for about 1 1/2 hours.
  • Season the catfish fillets with salt, black pepper, and cayenne pepper and add to court bouillon.
  • Cook gently for about 10 minutes, covered. Do not stir after the fish has been added; gently shake the pot during the 10 minutes of cooking.
  • Serve the Cajun Catfish Court Bouillon over cooked rice in soup bowls.

This recipe for Cajun Catfish Court Bouillon serves/makes: 6 - 8

The Cajun Catfish Court Bouillon recipe is adopted from The Cajun Cuisine - 1985.

Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Cajun (more Cajun recipes)

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