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Catfish Etouffee



  • 5 pounds catfish, cut in large pieces
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 3 tablespoon salad oil
  • 2 pods garlic, minced
  • 1 bunch parsley, chopped
  • 1 large bell pepper, chopped
  • 1 large bay leaf
  • 2 tablespoon flour
  • 1/4 teaspoon thyme
  • 3 stalks celery, chopped
  • 2 slices lemon
  • 1 large bunch green onions, chopped, both white and green parts
  • 1 1/2 cans tomato sauce


Select a black iron pot that you can handle well enough to shake, as you never stir the fish while it is cooking. Rub the pieces of fish well with a mixture of the salt, black and red pepper. Put oil in the unheated pot. Arrange half of the fish on the bottom. Mix the chopped vegetables and sprinkle half over fish. Sprinkle 1 tablespoon flour over the vegetables and half of the tomato sauce and then repeat layers. Add the thyme, bay leaf, lemon and 1/4 cup water. Place pot over low flame and cook slowly for one hour or until fish is tender. Shake pot often to keep form sticking. Never stir as this will break the fish. When tender, taste for seasoning and add more if necessary.