The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Catfish Stew over Rice

Ingredients

¼ cup butter

3-4 tablespoons flour

2 tablespoons canola oil

2 pounds firm catfish filets

Cajun seasoning

2 onions, chopped

2 celery stalks, chopped

1 quart clam broth

8 tomatoes, charred and chopped*

1 pound field peas, cooked (Collier uses pink eye and cream peas)

4-5 garlic cloves, crushed

2 bay leaves

Salt and pepper to taste

Hot pepper sauce to taste

1 pound fresh crabmeat (or 2 cans)

1 pint shucked oysters

1 tablespoon gumbo filé powder

Cooked white rice for serving

*To char tomatoes, cut each in half and sprinkle cut side with salt. Broil in oven until charred. Let cool before roughly chopping.

Directions

  1. In a saucepan over medium heat, make a roux by melting butter and adding flour; cook, stirring often, until it’s the color of chocolate.
  2. Meanwhile, heat oil in a large dutch oven over medium-high heat. Season one side of catfish pieces with cajun seasoning. Place catfish seasoned-side down into oil. Cook until browned, then set aside on a platter or baking sheet.
  3. Lower heat to medium and add onion and celery to dutch oven, cooking until onions are translucent. Add roux, clam broth, charred tomatoes, field peas, garlic, bay leaves, salt, and pepper. Bring to a simmer and cook for 2 hours.
  4. Ten minutes before serving, add catfish, crabmeat, oysters, and filé powder. Season with salt and pepper to taste. Simmer (without bringing to a boil) until crabmeat and oysters are opaque and cooked through. Serve over rice.
Print Recipe