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Wild-Caught Catfish Courtbouillon

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More on wild-caught catfish from Henderson, Louisiana...

Ingredient amounts are relative:

1 can Ro-Tel tomatoes

Onions, bell peppers, a little celery if you like

2 small cans tomato sauce

1 heaping tbsp. roux

A wild-caught catfish or gaspergou big enough to feed everyone

Yellow mustard

Dash Worcestershire sauce

Salt & pepper

Season the fish with salt & pepper to your liking, then allow to marinate in a coating of mustard and a dash or Worcestershire sauce—set aside.  

To prepare the sauce, fry down the Ro-tel tomatoes with a bit of oil. Add onions, bell peppers, celery and sauté. Add the canned tomato sauce and fry the mixture down. Add water and the tablespoon of roux and cook for a long time… at least an hour. Add the fish and let cook for about 30-40 minutes. Don’t stir the mix too much or you’ll break the meat up.

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