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Catfish Courtboullion

1/4 c Cooking oil
1/4 c All-purpose flour
1 1/2 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped celery
1 Clove Garlic; Minced
1 1/2 c Water
2 cn (15 oz) Tomato sauce
1 cn (10.5 oz) Cream of shrimp -OR- Mushroom soup
2 ts Ground red pepper
1/2 ts Creole seasoning
1/2 ts Seasoned salt
2 lb Catfish fillets; cut into 2" pieces
Hot cooked rice


Stir together oil and flour in a 4-5 quart heavy Dutch oven until smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce heat and cook, stirring, for 5-10 minutes until the mixture is reddish brown.


Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add remaining items except fish and rice. Bring to boil; reduce heat and cook covered for 30 minutes. Return to boiling.


Add catfish. Reduce heat and cook just until the fish flakes easily with a fork (about 10- 12 minutes) Serve immediately over rice.


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