Catfish Creole
Dive into the bold, zesty flavors of the South with this Catfish Creole recipe—a Louisiana-inspired dish that’s brimming with savory spices and wholesome ingredients. Tender catfish fillets are gently simmered in a rich, tomato-based Creole sauce infused with aromatic onions, bell peppers, celery, and a flavorful medley of Cajun seasoning, paprika, thyme, and a hint of cayenne pepper. The dish is perfectly balanced with the sweetness of diced tomatoes and the depth of chicken broth, creating a sauce that hugs every bite. Serve it over fluffy white rice to soak up every drop, and finish with a sprinkle of fresh parsley for a vibrant touch. With its quick prep time and one-skillet simplicity, this Catfish Creole is the ultimate comfort food for busy weeknights or your next Creole-inspired feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
Instructions
Pat the catfish fillets dry with paper towels. Season both sides with salt, black pepper, and a light sprinkle of Cajun seasoning. Set aside.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, and chicken broth. Stir well to combine.
Season the tomato mixture with Cajun seasoning, paprika, thyme, cayenne pepper, and the bay leaf. Stir again and bring the mixture to a gentle simmer.
Reduce the heat to low and allow the sauce to simmer uncovered for 10 minutes, stirring occasionally, to let the flavors meld.
Gently nestle the seasoned catfish fillets into the sauce in a single layer. Spoon some of the sauce over the fish.
Cover the skillet and continue to simmer for 12-15 minutes or until the catfish is cooked through and flakes easily with a fork.
Taste the sauce and adjust seasoning with additional salt or black pepper, if needed. Discard the bay leaf.
Serve the Catfish Creole hot over a bed of cooked white rice. Sprinkle with fresh parsley, if desired.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 8810 mg | 383% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 37.3 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4240 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
