Catfish Etouffee
Make a simple Catfish Etouffee with rice. It's a basic dish that uses a dark roux as its base.
The dish includes fresh tomatoes, bell peppers, and parsley. It's seasoned with thyme, bay leaves, and lemon.
You can adjust the spiciness to your taste.
By Nadia Kovalenko
Posted October 30, 2026Share
Time
Calories
Servings
Difficulty
Description
Make a simple Catfish Etouffee with rice. It's a basic dish that uses a dark roux as its base.
The dish includes fresh tomatoes, bell peppers, and parsley. It's seasoned with thyme, bay leaves, and lemon.
You can adjust the spiciness to your taste.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 17
1 cup enriched white rice
2 cups water
4 tablespoons brown roux
1 cup chopped onion
0.5 cup chopped green bell pepper
1 teaspoon minced garlic
2 cups beef broth
1 pound tomatoes, coarsely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon ground black pepper
0.25 teaspoon dried thyme
2 teaspoons salt
2 pounds catfish fillets, cut into 1 inch pieces
0.25 cup chopped fresh parsley
red pepper flakes (to taste)
Instructions
-
1
Combine 1 cup of enriched white rice and 2 cups of water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, or until the rice is done.
-
2
In a large saucepan, warm 4 tablespoons of brown roux over medium heat. Stir in 1 cup of chopped onion, 0.5 cup of chopped green bell pepper, and 1 teaspoon of minced garlic. Cook for about 5 minutes, or until they're soft. Stir in 2 cups of beef broth and 1 pound of coarsely chopped tomatoes. Add 1 tablespoon of lemon juice, 1 tablespoon of Worcestershire sauce, 1 bay leaf, 1 teaspoon of ground black pepper, 0.25 teaspoon of dried thyme, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 30 minutes.
-
3
Stir in 2 pounds of catfish fillets cut into 1-inch pieces and 0.25 cup of chopped fresh parsley. Simmer, partially covered, for 10 minutes, or until the fish flakes easily with a fork.
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4
Stir in 2 cups of cooked white rice and season with red pepper flakes to taste. Serve.
Nutrition Facts
Servings 8
Amount Per Serving
-
Calories 306 kcal
% Daily Value *
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Total Fat 10g
-
Saturated Fat 3g
-
Cholesterol 55mg
-
Sodium 890mg
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Total Carbohydrate 31g
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Dietary Fiber 2g
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Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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