Classic Catfish Sauce Piquant

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
5.0/5 (4)
After sharing a plate of this awesome dish with my son-in-law, I thought that this recipe was too good not to send in. This classic Cajun sauce piquant features tender catfish filets simmered in a rich tomato-based sauce with the holy trinity, Rotel tomatoes, and a touch of roux for depth.

Ingredients

8 servings
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, finely diced
  • 1/2 stick margarine
  • 1 (10 oz) can Rotel Brand tomatoes
  • 2 heaping tablespoon of roux
  • 1 (8 oz) can tomato sauce
  • 3-4 lbs of catfish filet
  • Water or stock
  • Salt to taste

Step-by-Step Instructions

  1. In a medium saucepan, sauté the onion, bell pepper and celery in the margarine until tender, about 8-10 minutes.
  2. Add the Rotel tomatoes and smother down (cook more) for 5 to 10 minutes. Add the roux and mix well until fully incorporated.
  3. Add the tomato sauce. Also enough water or stock to make the mixture not too thick and not too runny. Simmer for 35 to 40 minutes, stirring occasionally.
  4. After 40 minutes, add the filets and cook another 5-8 minutes until fish flakes easily with a fork. Catfish doesn’t take long to cook.
  5. Season with salt and more pepper to suit your taste. Serve over hot rice. Add a piece of jalapeno cornbread and you have another Cajun classic.

Common Problems and Solutions

Q: Can I use frozen catfish?

A: Yes, but thaw it completely and pat it very dry before adding to the sauce. Frozen fish can release extra water that will thin out your sauce.

Q: How thick should the sauce be?

A: It should coat the back of a spoon but still be pourable—similar to a thin gravy. If too thick, add a bit more stock; if too thin, simmer uncovered a few more minutes.

Q: My sauce tastes flat or bland—what went wrong?

A: Sauce piquant needs time to develop flavor. Make sure you simmer the base for the full 35-40 minutes and season to taste at the end. You can also add more Rotel or hot sauce for heat.

Tips and Techniques

Don’t overcook the catfish—it only needs 5-8 minutes once added to the hot sauce or it will fall apart and become mushy. For a richer flavor, use seafood or chicken stock instead of water. You can make the sauce ahead and gently reheat before adding the fish.

Ingredient Substitutions

  • catfish: chicken thighs, shrimp, or alligator
  • Rotel tomatoes: 1 can diced tomatoes plus 1 diced jalapeño
  • margarine: butter or vegetable oil
  • prepared roux: make your own roux from scratch

Equipment Needed

  • Heavy-bottomed saucepan or Dutch oven (to prevent scorching during long simmer)
  • Wooden spoon for stirring

Historical Context

Sauce piquant (meaning “spicy sauce”) is a staple of Cajun cooking that developed as a way to stretch proteins by simmering them in a well-seasoned tomato gravy. While courtbouillon typically uses a lighter broth, sauce piquant features a thicker, spicier sauce enriched with roux.