Catfish Etouffée


  • 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil, divided
  • 1 to 2 cups mixed bell peppers, diced
  • ½ cup red onion, diced
  • ½ cup celery, diced
  • 2 tablespoons fresh garlic, chopped
  • 2 cups of your favorite etouffée sauce
  • 2 teaspoons Cajun seasoning spice blend
  • 1 cup rice, cooked

1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.
2. In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
3. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
4. Serve over rice.

Serves 2

Recipe provided by The Catfish Institute.