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
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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.