Catfish Etouffée


Catfish Etouffée


  • 2 U.S. Farm-Raised Catfish Fillets

  • 3 tablespoons olive oil, divided

  • 1 to 2 cups mixed bell peppers, diced

  • 1/2 cup red onion, diced

  • 1/2 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.