Louisiana Catfish Etouffee

Prep Time
Cook Time
1h 50m
Ready In

"Etouffee using a more readily available fish, yet it still maintains that delicious Louisiana flavor!"

Original recipe yields 10 servings


  • Serving Size: 1 (321.8 g)
  • Calories 155.9
  • Total Fat - 4.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 52.6 mg
  • Sodium - 582.6 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.1 g
  • Protein - 17 g
  • Calcium - 49.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine the flour and vegetable oil in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (about 15 minutes).

Step 2

Add 2 cups chopped onion, green bell pepper, celery, and garlic, and cook over medium heat until the vegetables are tender.

Step 3

Stir in the chicken broth and next 10 ingredients; simmer, uncovered, 1 hour.

Step 4

Add the catfish, green onions, and parsley; simmer, uncovered for 10 minutes or until the fish flakes easily when tested with a fork. Remove and discard the bay leaf. Serve over rice.

Tips & Variations

No special items needed.


Karen E

I made this exactly as directed, let the roux cook, let the sauce cook, you really see the difference when you take your time rather than rushing through things. This is a simple recipe with great depth, we enjoyed this, over rice, and my husband was able to enjoy it for his lunch as well!!! Lovely recipe, thanks for sharing, made for Consideration Tag Game.

review by:
(25 Mar 2015)