Classic Catfish Sauce Piquant


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.


  • 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 1

In a medium saucepan, sauté the onion, bell pepper and celery in the margarine until tender.

Step 2

Add the Rotel tomatoes and smother down (cook more) for 5 to 10 minutes. Add the roux and mix well.

Step 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.

Step 4

After 40 minutes, add the filets and cook another few minutes. Catfish doesn't take long to cook.

Step 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.

You can use this as your basic piquant recipe and add chicken, fresh sausage, meatballs and shrimp or any meat you desire.

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