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Catfish Etouffée

Catfish Etouffee Recipe


  • 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil, divided
  • 1 to 2 cups mixed bell peppers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 2 tablespoons fresh garlic, chopped
  • 2 cups of your favorite etouffée sauce
  • 2 teaspoons Cajun seasoning spice blend
  • 1 cup rice, cooked


  1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft.
  2. Add etouffée sauce and reduce to a simmer.
    In another skillet, heat 1 tablespoon olive oil over medium high heat.
  3. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
  4. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
  5. Serve catfish fillets topped with the etouffee sauce over rice and enjoy.

Serves 2.

Recipe and photograph used with permission from The Catfish Institute.

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