CATFISH CREOLE

Recipe by

George Graham 

Prep Time 

5 min 

Cook Time

45 min

Total Time

50 min

Serves

4

Ingredients

• 4 tablespoons vegetable oil
• 4 tablespoons all-purpose flour
• ¾ cup (half of a 4.2-ounce container) C’est Tout Dried Trinity Mix
• 1 tablespoon minced garlic
• 3 cups seafood stock, plus more if needed
• 1 (28-ounce) can peeled whole tomatoes, crushed
• 1 (6-ounce) can tomato paste
• 1 (10-ounce) can mild diced tomatoes and green chiles, such as Rotel
• ½ tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
• Kosher salt and freshly ground black pepper, to taste
• Hot sauce, to taste
• 2 pounds catfish fillets, cut into large pieces
• 4 cups cooked angel hair pasta
• ½ cup diced green onion tops
• Lemon wedges

Instructions

1. In a cast-iron pot or Dutch oven over medium heat, add 4 tablespoons of oil and an equal amount of flour. Stir the roux with a flat-edge spatula until light brown with a nutty aroma, about 5 minutes.
2. Add the C’est Tout Dried Trinity Mix and the garlic, stir to mix well, scraping the bottom of the pot. Pour in the seafood stock and continue stirring until the vegetables rehydrate, about 3 minutes.
3. Add the canned tomatoes, crushing them by squeezing them in your hand. Add the tomato paste, Rotel, and the Cajun seasoning. Stir and cook over medium heat for 20 minutes. Check the dish for flavor and thickness; season with salt, pepper, and hot sauce to taste, and add more stock to desired consistency (Note: It should be a stew-like consistency with chunks of tomatoes and diced vegetables).
4. At this point, you have two choices: you can refrigerate and serve later, or you can add the catfish and continue cooking just until the fillets easily flake and are not overcooked, 10 to 15 minutes. Serve over angel hair pasta (or rice) and garnish with green onion tops and lemon wedges.

Notes

It is essential to serve this dish immediately since the delicate fish fillets will break down in the hot Creole gravy. I serve this dish over pasta for a change, but most Louisianans will opt for rice (I recommend local Supreme brand white rice). I always cook with “mild” Rotel so I can control the level of spice. Feel free to substitute a variety of fish or shellfish such as snapper, flounder, or shrimp. I’ve found that bottled clam juice is a good substitute for seafood stock.