Catfish Courtbouillon (aka Catfish Couvillon)

This is a sponsored post with Guidry’s Catfish. All thoughts & opinions are my own. Thanks for always supporting me.

Are you looking for a traditional cajun dish that will impress just about anyone? I have one for you! Catfish Courtbouillon or Catfish Couvillon (depending where you live) starts with a roux— like all good cajun dishes! I recommend using Guidry’s Catfish for this dish. It is a local product & you truly can taste the difference.

Catfish Courtbouillon aka Catfish Couvillon

Ingredients:

• 5-6 Guidry’s Catfish Filets, cubed

• ¼  cup chopped green onions

• ½ cup vegetable oil

• ½ cup flour

• 16oz Cajun Trinity (onion, bell pepper, celery chopped)

• 6 garlic cloves, minced

• 1, 14.5 oz can diced tomatoes

• 1, 10oz can diced tomatoes with green chili

• 1, 15 oz can tomato sauce

• 4 cups seafood stock

• 1 tsp or more Cajun Seasoning Blend

• Salt & pepper to taste

Directions:

              1            Heat your oil & flour in a high sided skillet or dutch oven. Add in flour and stir until your roux is a chocolate brown color.

              2            Add in your Cajun Trinity & Garlic with a pinch of salt. Cook until softened, stirring occasionally (approx. 5 minutes).

              3            Add in diced tomatoes, tomatoes with green chili, tomato sauce, seafood stock, Cajun seasoning, salt & pepper. Bring to a boil then reduce to a simmer for at least 30 minutes.

              4            After a minimum of 30 minutes add in Guidry’s Catfish & cook for an additional 15 minutes or until catfish is cooked.

              5            Serve over rice & top with green onions!

Check out the reel I created for this dish by clicking here. As always, if you make any of my recipes please give me a tag on Instagram @thevintagefork!

Happy Eating,

Liz