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Tender catfish fillets swimming in a brick-red tomato gravy built on a dark roux and the holy trinity, spooned generously over steaming white rice, the kind of soul-warming bowl that proves simple ingredients cooked right can move mountains.
Court-bouillon is bayou cooking at its finest. Don't let the fancy French name fool you. This is country food, born from what folks had on hand: catfish from the pond, tomatoes from the garden, and a dark roux to bring it all together. My grandmother Evangeline made this every Friday, and the smell of that gravy simmering would pull us kids in from whatever mischief we'd found.
The secret lives in the roux. You want it dark, the color of milk chocolate, before those tomatoes go in. That deep, nutty flavor is the backbone of the whole dish. Then you build from there: the holy trinity sweating down until the onions turn sweet, canned tomatoes breaking apart into the gravy, and fish stock stretching everything into a proper stew.
Now here's what most recipes won't tell you: season the catfish before it goes in the pot. I'm talking about building flavor in layers. The fish gets its own seasoning, the gravy gets seasoned, and you taste and adjust at the end. That's the bayou way. At Lagniappe, we serve this on Fridays just like Grandma did, and folks line up for it. There's a reason this dish has survived four hundred years of Louisiana cooking. It works.
Quantity
2 pounds
cut into 2-inch pieces
Quantity
2 tablespoons, divided
Quantity
1/2 cup
Quantity
1/2 cup
Quantity
1 large
diced
Quantity
1 cup (about 3 stalks)
diced
Quantity
1 large
diced
Quantity
4 cloves
minced
Quantity
1 can (14.5 oz)
with juice
Quantity
1 can (8 oz)
Quantity
2 cups
Quantity
1 cup
Quantity
2
Quantity
1 teaspoon
Quantity
1/2 teaspoon, or to taste
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 teaspoon
freshly ground
Quantity
1 tablespoon
Quantity
1 teaspoon, plus more for serving
Quantity
4
sliced, whites and greens separated
Quantity
2 tablespoons
chopped
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| catfish filletscut into 2-inch pieces | 2 pounds |
| Cajun seasoning | 2 tablespoons, divided |
| vegetable oil | 1/2 cup |
| all-purpose flour | 1/2 cup |
| yellow oniondiced | 1 large |
| celerydiced | 1 cup (about 3 stalks) |
| green bell pepperdiced | 1 large |
| garlicminced | 4 cloves |
| diced tomatoeswith juice | 1 can (14.5 oz) |
| tomato sauce | 1 can (8 oz) |
| fish stock or chicken stock | 2 cups |
| water | 1 cup |
| bay leaves | 2 |
| dried thyme | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon, or to taste |
| kosher salt | 1 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/2 teaspoon |
| Worcestershire sauce | 1 tablespoon |
| hot sauce | 1 teaspoon, plus more for serving |
| green onionssliced, whites and greens separated | 4 |
| fresh parsleychopped | 2 tablespoons |
| cooked white rice | for serving |
Pat the catfish pieces dry with paper towels. Sprinkle one tablespoon of Cajun seasoning over all sides of the fish, gently pressing it into the flesh. Set aside at room temperature while you build the gravy. This head start on seasoning means every bite of fish carries flavor, not just the gravy around it.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Whisk in the flour all at once and keep whisking. You're married to this pot now. Stir constantly, scraping the bottom and sides, for fifteen to twenty minutes. The roux will progress from blond to peanut butter to the color of milk chocolate. You'll smell it transform from raw flour to something nutty and deep. That's the backbone of your gravy.
The moment your roux reaches that chocolate color, add the onion, celery, and bell pepper all at once. The roux will seize and sizzle. Stir vigorously for five to seven minutes until the vegetables soften and the onions turn translucent. The roux will cling to everything. Add the garlic and the white parts of the green onions, cooking another minute until fragrant. Your kitchen should smell like Louisiana right about now.
Pour in the diced tomatoes with their juice and the tomato sauce. Stir well, scraping up any fond from the bottom. The mixture will thicken immediately. Add the stock and water, stirring until smooth. Drop in the bay leaves, thyme, cayenne, salt, black pepper, and the remaining tablespoon of Cajun seasoning. Stir in the Worcestershire and hot sauce. Bring to a simmer.
Reduce heat to medium-low and let the gravy simmer uncovered for twenty minutes, stirring occasionally. The tomatoes will break down and the flavors will marry. The gravy should coat a spoon but still flow freely. If it gets too thick, add a splash of water. Taste it now. Adjust salt and cayenne. The gravy should be bold but not punishing. Heat should awaken your palate, not set it on fire.
Nestle the seasoned catfish pieces into the simmering gravy, pushing them gently below the surface. Don't stir from here on out, or you'll break up the fish. Cover the pot and reduce heat to low. Cook for ten to twelve minutes until the fish is opaque throughout and flakes easily when you press it with a spoon. The catfish should be tender but still hold its shape.
Remove the bay leaves. Taste the gravy one final time and adjust seasoning if needed. Scatter the green onion tops and parsley over the surface. Ladle generous portions over mounds of hot white rice in deep bowls. Pass extra hot sauce at the table for those who want more heat. This is the kind of meal that deserves a second helping and a piece of French bread to sop up what's left in the bowl.
1 serving (about 380g)
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