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Catfish Courtbouillon
This is Debbie Bell's recipe. It feeds many.

5 lbs catfish fillets, cleaned and cut in pieces
1/4 cup oil
4 lbs chopped creole veggies
1/2 cup minced garlic
2 cans Rotel tomatoes
1/2 cup roux
2 cups water
cajun seasoning to taste

In a large pot, saute creole veggies in oil until they start to wilt. Add garlic and Rotel and let cook down over medium heat for 20 minutes. Add roux and stir in well. Add water, continuously stirring to incorporate. Season with cajun seasoning and let simmer for at least 1/2 hour to let veggies cook down. Cook catfish on a grill or skillet with cajun seasoning and a little butter. Cook just until it is no longer pink (it will continue to cook in the courtbouillon gravy). Add the fish to the gravy and let simmer for a few minutes. Check seasoning and serve over white rice.