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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Pat the catfish fillets dry with paper towels. Season both sides with salt, black pepper, and a light sprinkle of Cajun seasoning. Set aside.

Step 2

In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the diced onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the canned diced tomatoes (with their juice), tomato paste, and chicken broth. Stir well to combine.

Step 6

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.

Step 7

Reduce the heat to low and allow the sauce to simmer uncovered for 10 minutes, stirring occasionally, to let the flavors meld.

Step 8

Gently nestle the seasoned catfish fillets into the sauce in a single layer. Spoon some of the sauce over the fish.

Step 9

Cover the skillet and continue to simmer for 12-15 minutes or until the catfish is cooked through and flakes easily with a fork.

Step 10

Taste the sauce and adjust seasoning with additional salt or black pepper, if needed. Discard the bay leaf.

Step 11

Serve the Catfish Creole hot over a bed of cooked white rice. Sprinkle with fresh parsley, if desired.

Nutrition Facts

Serving size	(2492.8g)

Amount per serving	% Daily Value*
Calories	2006.8

Total Fat 64.9g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 24.1g
Cholesterol 295.9mg	0%
Sodium 8810.1mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 28.1g	0%
Total Sugars 37.3g
Protein 106.8g	0%

Vitamin D 0IU	0%
Calcium 477.2mg	0%
Iron 17.6mg	0%
Potassium 4240.4mg	0%

*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.

Source of Calories

Fat: 29.3%

Protein: 21.4%

Carbs: 49.2%