Paw Paw’s Catfish Courtbouillion
This recipe is inspired from a restaurant in Lake Charles, Louisiana;
Paw Paw’s Seafood and Steak House. They were always more than happy to
share their famous courtbouillon recipe although this restaurant has now
closed, their recipe lives on.
This is one of my favorite dishes
for catfish. If you like it more spicy, you can use Rotel tomatoes in
place of regular tomatoes. Jalapeno cornbread or garlic bread goes great
with this dish!
- 4 pounds dressed cut-up catfish
- 1/2 cup vegetable oil
- 1 clove
- 1 large onion, chopped finely
- 1 cup celery chopped and a
few minced celery leaves
- 1/2 cup bell pepper, chopped fine
- 1/2 cup
green onions bottoms; then cut up the onion tops
- 2 tbsp. or more of
finely chopped parsley
- 1 can tomato paste or 2 according to taste
- 1 large can tomatoes
- Salt, red and black pepper to taste
- 1 cup
- Allow 1/2 to 3/4 pounds of dressed, cut-up catfish per each adult.
Apply salt, black and cayenne pepper and paprika to fish.
- Dip fish
generously in flour and fry in a hot vegetable oil until deep golden
brown all over. Remove and drain on paper towels.
- In large
(preferably black cast iron or heavy aluminum) Dutch oven, prepare the
- Sauté the ingredients in the order given (oil, garlic,
onion, celery, bell pepper, green onions, onion tops, parsley, tomato
paste, canned tomato) and cook over medium heat uncovered until grease
comes to the top.
- Place the fried fish in this preparation so
that no piece is touching each other.
- Lower the heat, add water
and put the lid on pot cooking slowly for approximately 30 minutes more
being very careful not to stir (as this would break the fish). If
absolutely necessary, swish whole pot with the lid on gently from side
to side to avoid breaking up the fish.
- Serve in gumbo (flat soup)
plates over hot rice and you have a delicious South Louisiana Acadian
Recipe and photo courtesy of
Real Cajun Recipes and Ruby
Yield : 6Servings : 6Prep Time : 60m Cook Time : 60m
Ready In : 2:0 h
Cajun Recipes Page 1