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  • Writer's picturejaymorganorg

U.S. Farm-Raised Catfish Creole

U.S. Farm-Raised Catfish Creole


1 large onion, diced

5 stalks celery, diced

2 cloves minced garlic

1/2 stick of butter

3 15-ounce can tomato sauce

2 15-ounce can diced tomatoes

1 cup water

2 bay leaves

2 teaspoons parsley

1 teaspoon cayenne pepper

2 pounds U. S. Farm-Raised Catfish strips, cut into bite size pieces

Salt and pepper to taste


In a Dutch oven, cook onions, celery, and garlic in the butter until softened. Add all the remaining ingredients except the catfish. Bring to a simmer and allow to cook at least 30 minutes and vegetables are tender. The celery can take a bit longer. Add more water if needed. Add in the catfish and continue simmering until the catfish is done, about 10 minutes. Try not to over stir the pot so that catfish pieces will stay intact. Add salt and pepper to taste. Serve over white rice with crispy Louisiana French bread.

FNPP Catfish Creole
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