If you’re looking for a dish that embodies the soul of Louisiana’s rich culinary heritage, look no further than catfish courtbouillon. This traditional Cajun recipe is a celebration of bold flavors, fresh ingredients, and slow-simmered goodness.

Perfect for a family gathering or a comforting meal at home, catfish courtbouillon combines tender catfish fillets with a robust tomato-based broth infused with the perfect balance of spices and aromatics. Whether you're following a classic catfish courtbouillon recipe or exploring variations like the catfish courtbouillon Cajun Ninja, there's a version for everyone to enjoy!

What is Catfish Courtbouillon?

Pronounced “coo-bee-yon,” catfish courtbouillon is a classic Louisiana dish with French and Creole influences. The name translates to “short broth,” but don’t let that fool you—the flavors are anything but short. This dish typically features fish, often catfish, cooked in a richly seasoned tomato and vegetable sauce. The base ingredients include the Cajun “Holy Trinity” of onions, celery, and bell peppers, along with garlic, tomatoes, and a blend of spices.

Courtbouillon is traditionally served over rice, making it a hearty and satisfying meal. While variations exist depending on regional and family recipes, the essence remains the same: a dish packed with flavor and warmth. Some variations even include twists like a creamy catfish courtbouillon white gravy, adding a velvety texture to the dish.

Why Catfish Courtbouillon is a Must-Try

Catfish courtbouillon is more than just a meal; it’s a culinary experience that connects you to Louisiana’s vibrant culture and traditions. The combination of tender fish, bold spices, and a rich tomato broth over rice creates a dish that is comforting, hearty, and full of character.

Whether you’re a fan of Cajun cuisine or looking to try something new, catfish courtbouillon is a fantastic recipe to add to your repertoire. The ingredients are simple, the preparation is straightforward, and the results are nothing short of spectacular.

Explore more seafood recipes like Ono Ono Fish for a variety of bold flavors!

Ingredients for Catfish Courtbouillon

To create the perfect catfish courtbouillon, you’ll need the following ingredients:

Main Ingredients

4-6 fresh catfish fillets
1 large onion, diced
1 bell pepper (red or green), diced
2 celery stalks, diced
3-4 garlic cloves, minced
1 (28-ounce) can of diced tomatoes or tomato sauce
2 cups seafood or chicken stock
1 tablespoon tomato paste

Seasonings and Spices

2 teaspoons Cajun or Creole seasoning
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste

Finishing Touches

2 tablespoons fresh parsley, chopped
2 tablespoons green onions, sliced
Cooked white rice for serving
A splash of hot sauce (optional)

Step-by-Step Recipe for Catfish Courtbouillon

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6 servings
Method: Stovetop
Cuisine: Cajun/Creole

Creating catfish courtbouillon is straightforward and rewarding. The steps below will guide you through crafting this iconic dish.

Instruction

Prepare the Ingredients

Begin by preparing all your ingredients. Dice the onion, bell pepper, and celery—these form the flavorful base of your dish. Mince the garlic, and have your tomatoes, stock, and seasonings measured and ready. Rinse the catfish fillets under cold water and pat them dry with paper towels. Lightly season them with salt and pepper.

Sauté the Aromatics

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of oil or butter. Once heated, add the diced onions, bell peppers, and celery. Sauté the vegetables until they soften and become fragrant, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Build the Tomato Base

Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor. Add the diced tomatoes (or tomato sauce) and stir well to combine. Season the mixture with Cajun seasoning, smoked paprika, cayenne pepper (if using), thyme, bay leaf, and a pinch of salt and pepper. Pour in the seafood or chicken stock, stirring to mix everything evenly.

Simmer the Courtbouillon

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the sauce simmer for 30-40 minutes, stirring occasionally. This step allows the flavors to meld together beautifully and creates a rich, savory base for the catfish.

Add the Catfish

Gently place the catfish fillets into the simmering sauce. Ensure the fillets are partially submerged in the liquid. Cover the pot again and cook for 10-15 minutes, or until the fish is tender and flakes easily with a fork. Avoid overcooking to keep the catfish moist and flavorful.

Finish and Serve

Remove the bay leaf from the pot and taste the sauce. Adjust the seasoning with additional salt, pepper, or hot sauce as needed. Garnish the courtbouillon with fresh parsley and green onions. Serve the dish hot over a bed of cooked white rice for a complete, satisfying meal.

Tips for Perfect Catfish Courtbouillon

Use Fresh Catfish: Fresh, high-quality catfish makes a significant difference in flavor. If fresh catfish is unavailable, frozen fillets work as a good substitute—just be sure to thaw them thoroughly.
Control the Spice Level: Cajun cuisine is known for its bold flavors, but you can adjust the spice level to suit your taste. Add more cayenne or hot sauce for extra heat, or reduce these ingredients for a milder version.
Don’t Rush the Simmering: Allowing the tomato base to simmer ensures the flavors develop fully. This step is key to achieving a deep, rich taste.
Experiment with Additions: While traditional courtbouillon focuses on catfish, you can add shrimp, crab, or even sausage to create your own variation of the dish.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 24g
Fiber: 5g
Sugar: 9g
Sodium: 780mg

Pairing and Presentation

To elevate your catfish courtbouillon recipe, consider:

Pairing it with complementary side dishes like cornbread, a crisp green salad, or sautéed okra.
Serve it in large bowls with a sprinkle of fresh herbs on top for an inviting presentation.
For a festive touch, offer guests a glass of chilled white wine or a Louisiana beer to enjoy alongside the meal.

Catfish courtbouillon is a timeless dish that showcases the best of Louisiana’s culinary traditions. Its rich flavors and satisfying texture make it a favorite for both special occasions and everyday meals.

With this recipe at Tales Of A Kitchen, you’ll bring a taste of the Bayou to your kitchen, creating a dish that’s sure to become a family favorite. So grab your ingredients, get cooking, and savor the incredible flavors of catfish courtbouillon!

FAQs

Q: Can I use other types of fish instead of catfish?

A: Yes, you can substitute catfish with other firm, white fish like tilapia, snapper, or grouper. Just ensure the fish is fresh and suitable for simmering in the broth.

Q: Can I make catfish courtbouillon ahead of time?

A: Absolutely! The tomato base can be prepared a day in advance and refrigerated. Add the catfish and simmer just before serving for the freshest taste.

Q: Is catfish courtbouillon spicy?

A: The level of spiciness depends on your preference. You can adjust the cayenne pepper and hot sauce to make it as mild or as spicy as you like.

Q: What’s the best way to store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the dish’s texture and flavor.

Q: Can I freeze catfish courtbouillon?

A: Yes, the tomato base freezes well for up to 3 months. However, it’s best to add fresh fish when reheating to avoid changes in texture.

Catfish Courtbouillon – A Louisiana Favorite

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Author: TalesOfaKitchen
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6 servings 1x
Category: Seafood
Method: Stovetop
Cuisine: Cajun/Creole

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Description

Discover the rich flavors of catfish courtbouillon with Tales Of A Kitchen. A classic Cajun recipe with tender catfish, bold spices, and a hearty tomato base.