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Catfish Etouffee

Catfish Etouffee


  • 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil, divided
  • 1 to 2 cups mixed bell peppers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 2 tablespoons fresh garlic, chopped
  • 2 cups of your favorite etouffée sauce
  • 2 teaspoons Cajun seasoning spice blend
  • 1 cup rice, cooked

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  1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft.
  2. Add etouffée sauce and reduce to a simmer.
  3. In another skillet, heat 1 tablespoon olive oil over medium high heat.
  4. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
  5. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish are cooked through.
  6. Serve catfish fillets topped with the etouffée sauce over rice.

Yield: 2 servings

Recipe and photo credit (used with permission): The Catfish Institute