Creole-Style Catfish Stew

Name: Creole-Style Catfish Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Creole
Ingredients: 2 tablespoons cooking oil; 1 onion, chopped; 2 ribs celery, cut into 1/2-inch slices; 1 green bell pepper, cut into 1/2-inch strips; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dry mustard; 1/2 teaspoon Tabasco sauce; 1/2 teaspoon fresh-ground black pepper; 1 teaspoon salt; 1/2 cup dry white wine; 1 3/4 cups canned crushed tomatoes in thick puree; 3 cups canned low-sodium chicken broth or homemade stock; 2 cups frozen baby lima beans; 2 cups fresh or frozen corn kernels; 2 pounds catfish fillets, cut into 1 1/2-inch pieces; 2 tablespoons chopped fresh parsley

Recipe GLPR0839f277745087

Creole

Soup

30 min

529 cal

Servings: 4

Stovetop

A vibrant and zesty Creole catfish stew loaded with fresh vegetables, aromatic spices, and tender fish pieces simmered in a tomato-based broth. This one-pot meal is ready in just 30 minutes and delivers authentic Louisiana flavor with every spoonful.

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Ingredients

2 tablespoons cooking oil

1 onion, chopped

2 ribs celery, cut into 1/2-inch slices

1 green bell pepper, cut into 1/2-inch strips

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1/2 teaspoon fresh-ground black pepper

1 teaspoon salt

1/2 cup dry white wine

1 3/4 cups canned crushed tomatoes in thick puree

3 cups canned low-sodium chicken broth or homemade stock

2 cups frozen baby lima beans

2 cups fresh or frozen corn kernels

2 pounds catfish fillets, cut into 1 1/2-inch pieces

2 tablespoons chopped fresh parsley

Directions

Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, celery slices, and bell pepper strips. Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the dried thyme, oregano, dry mustard, Tabasco sauce, black pepper, and salt. Mix well and cook for about 1 minute until fragrant.
Pour in the dry white wine and use a wooden spoon to deglaze the pot, scraping up any flavorful browned bits from the bottom. Let it simmer for 1 minute.
Add the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to medium.
Stir in the frozen lima beans and corn. Return the broth to a simmer and cook for 5 minutes.
Carefully add the catfish pieces to the stew, gently stirring to distribute them evenly. Maintain a gentle simmer and cook for 8 to 10 minutes, until the fish is cooked through and flakes easily with a fork. Do not overcook.
Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning as needed. Ladle into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4

This stew delivers on Southern roots with ingredients that Charlotte stores stock routinely: catfish from the seafood counter, lima beans and corn from canned aisles, the holy trinity of onion-celery-pepper, and Creole staples like thyme and Tabasco that any Harris Teeter or Food Lion carries. At roughly $7 to $8 per serving (catfish filets run $8–12 per pound, broth and canned goods are cheap), it sits in midrange for a protein-forward weeknight dish. The stated 30 minutes is honest for a braise-style stew once the mirepoix is cut, though you'll need a true 40 to 45 minutes start to finish if you're prepping from whole ingredients. It reheats well and needs only occasional stirring once it comes to a simmer, making it manageable for a busy family, though the white wine adds a touch of fuss that a pinch more Creole complexity would justify.