Catfish Creole is one of those dishes that instantly brings you to the heart of Louisiana cooking—rich tomato gravy, tender catfish, and a spicy kick that warms you from the inside out. This version keeps all that classic Southern flavor but trims down the prep time, making it a perfect choice for a quick and comforting weeknight meal.
Why I Love This Catfish Creole
There’s something incredibly satisfying about spooning a smoky, spicy Creole gravy over a bowl of fluffy rice or twirling it up with a bit of pasta. The catfish melts into the sauce just enough to infuse its flavor but still holds its own. I grew up eating variations of this dish—some made with shrimp, some with sausage, but the catfish version? That’s a true gem, especially when you get your hands on wild-caught fish.
When I’m short on time (which let’s be honest, is most weeknights), this version saves me. It’s got all the soul of a slow-simmered Creole dish without the hours at the stove.
Time-Saving Shortcuts That Still Taste Homemade
- Dried Trinity Mix – I usually keep fresh onions, bell pepper, and celery in the fridge, but when life gets hectic, dried trinity mix is a lifesaver. It rehydrates quickly in hot liquid and caramelizes beautifully. You still get that unmistakable Cajun base flavor, but without all the chopping and cleanup.
- Canned Tomatoes – San Marzano tomatoes are my go-to for their sweetness and lack of bitterness. Rotel adds a little heat and acidity, which balances the richness of the dish. I always keep a few cans in the pantry just for meals like this.
- Tomato Paste – This is key for building depth and richness in a short amount of time. Just a spoonful or two and you’ve got the base of something that tastes like it’s been simmering all day.
How I Make It Work in My Kitchen
- Start the Sauce First – I get my gravy going in a heavy-bottomed pot. Once the trinity’s in and softened, I add the tomato paste and canned tomatoes, and let it all bubble into something thick and deeply flavored.
- Add the Fish Last – This is so important. Catfish cooks fast—just a few minutes—and if you add it too early, it’ll fall apart into mush. I gently lay the fillets into the simmering sauce right at the end, turn off the heat, and let the residual warmth do the rest. Perfectly flaky every time.
- Serve it Right – I usually go with pasta or white rice as the base, and a hunk of crusty French bread to soak up every last bit of that gravy. If I’m feeling extra, I’ll slice up some scallions or parsley for a pop of freshness on top.
Tips for Making It Your Own
- Spice Level – I like mine with a bit of a kick, so I’ll throw in a pinch of cayenne or even a splash of hot sauce. But if you’re cooking for kids or spice-shy folks, you can skip the Rotel or use mild diced tomatoes instead.
- Don’t Overcook the Fish – The biggest mistake I see people make with this dish is letting the catfish cook too long. It only needs a few minutes—seriously. As soon as it turns opaque and flakes with a fork, it’s done.
- Double the Sauce – If you love saucy meals (who doesn’t?), you can easily double the gravy and use the extra as a base for shrimp or chicken the next day. It also freezes really well, minus the fish.
Serving Suggestions
- Over Pasta – This is how I usually serve it on busy nights. A simple spaghetti or linguine works great.
- With Rice – The classic. A mound of fluffy white rice with that thick, red gravy spooned on top feels like home.
- In a Bowl – For a lighter option, serve it like a stew with just the fish and sauce. Add a side salad or roasted okra for balance.
Final Thoughts
Catfish Creole is a perfect example of how simple ingredients and smart shortcuts can still give you a dinner full of flavor and soul. It’s rich, spicy, and comforting—but doesn’t tie you to the stove all evening. If you’re new to cooking Southern-style dishes or just need something warm and satisfying in a hurry, this is one recipe you’ll want to keep on repeat.
And don’t forget that crusty bread—you’ll want every last drop of that gravy.
Catfish Creole
Catfish Creole is one of those dishes that instantly brings you to the heart of Louisiana cooking—rich tomato gravy, tender catfish, and a spicy kick that warms you from the inside out.
Ingredients
- 4 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- ¾ cup (half of a 4.2-ounce container) C’est Tout Dried Trinity Mix
- 1 tablespoon minced garlic
- 3 cups seafood stock, plus more if needed
- 1 (28-ounce) can peeled whole tomatoes, crushed
- 1 (6-ounce) can tomato paste
- 1 (10-ounce) can mild diced tomatoes and green chiles, such as Rotel
- ½ tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, to taste
- 2 pounds catfish fillets, cut into large pieces
- 4 cups cooked angel hair pasta
- ½ cup diced green onion tops
- Lemon wedges
Instructions
- In a cast-iron pot or Dutch oven over medium heat, add 4 tablespoons of oil and an equal amount of flour.
- Stir the roux with a flat-edge spatula until light brown with a nutty aroma, about 5 minutes.
- Add the C’est Tout Dried Trinity Mix and the garlic, stir to mix well, scraping the bottom of the pot. Pour in the seafood stock and continue stirring until the vegetables rehydrate, about 3 minutes.
- Add the canned tomatoes, crushing them by squeezing them in your hand. Add the tomato paste, Rotel, and the Cajun seasoning. Stir and cook over medium heat for 20 minutes.
- Check the dish for flavor and thickness; season with salt, pepper, and hot sauce to taste, and add more stock to desired consistency (Note: It should be a stew-like consistency with chunks of tomatoes and diced vegetables).
- At this point, you have two choices: you can refrigerate and serve later, or you can add the catfish and continue cooking just until the fillets easily flake and are not overcooked, 10 to 15 minutes.
- Serve over angel hair pasta (or rice) and garnish with green onion tops and lemon wedges.
Notes
- It is essential to serve this dish immediately since the delicate fish fillets will break down in the hot Creole gravy. I serve this dish over pasta for a change, but most Louisianans will opt for rice (I recommend local Supreme brand white rice). I always cook with "mild" Rotel so I can control the level of spice. Feel free to
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 883Total Fat 35gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 234mgSodium 1323mgCarbohydrates 62gFiber 5gSugar 7gProtein 76g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
