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Cajun Catfish Couvillion

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  • Author: Mari
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Cajun, Southern

Description

A rich and flavorful Cajun stew featuring tender catfish simmered in a bold, spiced tomato sauce with the holy trinity of Cajun cooking. Served over fluffy white rice for a comforting Louisiana classic.


Ingredients

Units Scale

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
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 1/2 lb small shrimp (optional, for extra seafood flavor)
  • 2 green onions, chopped (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)

For Serving:

  • 2 cups cooked white rice


Instructions

  • Season the catfish: Sprinkle the fish chunks with Cajun seasoning and set aside.
  • 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.
  • 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.
  • 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.
  • Serve: Remove bay leaves and ladle the Couvillion over white rice. Garnish with green onions and fresh parsley.

Notes

  • Substitute catfish with redfish, tilapia, or snapper.
  • Adjust spice levels by increasing or reducing cayenne and hot sauce.
  • Store leftovers in the fridge for up to 3 days and reheat gently.