Cajun Catfish Couvillion

A rich and flavorful Cajun stew, Catfish Couvillion features tender catfish simmered in a bold, spiced tomato sauce with the holy trinity of Cajun cooking—onions, bell peppers, and celery. Served over fluffy white rice, this comforting Louisiana classic is packed with deep Creole flavors and a touch of heat.

Why You’ll Love This Recipe

• Authentic Cajun flavors – A true Louisiana dish with bold, well-seasoned taste.
• One-pot meal – Easy to make with minimal cleanup.
• Perfect seafood stew – A hearty and satisfying way to enjoy catfish.
• Versatile – Add shrimp, crawfish, or your favorite seafood for extra depth.
• Great for meal prep – Tastes even better the next day!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Couvillion:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lb catfish fillets, cut into chunks
• 1 teaspoon Cajun seasoning
• 1 small onion, diced
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups seafood or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• ½ lb small shrimp (optional, for extra seafood flavor)
• 2 green onions, chopped (for garnish)
• ¼ cup fresh parsley, chopped (for garnish)

For Serving:

• 2 cups cooked white rice

Directions

1. Season the catfish – Sprinkle the fish chunks with Cajun seasoning and set aside.
2. Sauté the vegetables – Heat butter and olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, cooking until soft. Stir in garlic and cook for another minute.
3. Build the base – Add diced tomatoes, broth, smoked paprika, thyme, cayenne, black pepper, salt, bay leaves, Worcestershire sauce, and hot sauce. Stir and simmer for 10 minutes.
4. Cook the seafood – Gently add the catfish chunks and shrimp (if using). Simmer for 10-12 minutes, or until the fish is tender and flaky.
5. Serve – Remove bay leaves and ladle the Couvillion over white rice. Garnish with green onions and fresh parsley.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: 420 kcal per serving

Variations

• Extra Spicy Version – Add more cayenne pepper, extra hot sauce, or diced jalapeños.
• Seafood Combination – Use a mix of shrimp, crawfish, or crab for added depth.
• Tomato-Free Option – For a brown Couvillion, omit the tomatoes and add extra broth.
• Low-Carb Alternative – Serve over cauliflower rice or sautéed greens.
• Vegetable Boost – Add okra or diced carrots for extra texture and flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

1. What is Couvillion?

Couvillion (or Courtbouillon) is a traditional Cajun stew made with fish simmered in a seasoned tomato-based sauce.

2. Can I use a different type of fish?

Yes! Redfish, tilapia, or snapper also work well in this dish.

3. How do I keep the fish from falling apart?

Gently stir and avoid overcooking. Catfish should be just tender and flaky.

4. Can I make this dish ahead of time?

Yes! The flavors develop even more after sitting, making it great for meal prep.

5. What can I serve with this dish?

Serve with white rice, cornbread, or a fresh green salad.

6. Can I make this dish milder?

Reduce or omit the cayenne pepper and hot sauce for a milder version.

7. Can I use fresh tomatoes instead of canned?

Yes, substitute with 2 cups of diced fresh tomatoes for a fresher taste.

8. Is this dish gluten-free?

Yes! Just ensure that the Worcestershire sauce and seasonings are gluten-free.

9. What’s the best way to thicken the sauce?

Let it simmer uncovered for a few extra minutes, or add a slurry of cornstarch and water.

10. How do I make a richer broth?

Use seafood stock instead of chicken broth for a deeper, more authentic flavor.

Conclusion

This Cajun Catfish Couvillion is a spicy, flavorful Louisiana classic that’s easy to make and packed with bold Creole flavors. Whether served over fluffy white rice or with cornbread, this comforting seafood stew is sure to be a hit. Try it today and bring a taste of Louisiana to your kitchen!