Cajun Catfish

Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.


(Serves 4)


  1. In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture).
  2. Add the onions, celery and garlic and sautae until tender.
  3. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes.
  4. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice.


The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version!


Difficulty: easy.
Time: 1 hour.
Precision: approximate measurement OK, but measure the pepper.


Pete Bellas 
Citicorp TTI, Santa Monica, California, USA 
{randvax | trwrb | philabs | vortex}!ttidca!bellas 
Recipe last modified: 5 Dec 86

Original header

Path: decwrl!recipes
From: (Pete Bellas)
Subject: RECIPE: Catfish courtbouillon
Message-ID: <9361@decwrl.DEC.COM>
Date: 17 Apr 87 05:50:36 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Citicorp TTI, Santa Monica, California, USA
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Approved: reid@decwrl.UUCP

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