Ms. Lucy's Catfish Courtbouillion | Louisiana Public Broadcasting
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Ms. Lucy’s Classic Cajun Culture & Cooking:Ms. Lucy's Catfish Courtbouillion

Catfish Courtbouillion


  • 1 cup chopped onion
  • 3/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 2/3 cup chopped green onion tops
  • salt and pepper to taste
  • 4-6 pounds catfish steaks
  • 1/2 cup oil
  • 1 can tomato soup


Chop and mix together the onion, bell pepper, celery and onion tops. Season the catfish steaks with salt and pepper to taste. Line the bottom of heavy pot with oil. Layer catfish steaks and chopped mixture until all is used. (Put a catfish layer first then cover with mixed vegetable.) Cover and bring to a slow boil on medium heat. Uncover and pour the tomato soup on top of last layer. Lower to medium heat. Do not fast boil because the fish will breakup. Allow to cook for 1 hour, partially covered. If gravy is too thin, thicken by mixing 1/4 cup water with 1 tablespoon cornstarch, adding hot gravy to cornstarch mixture until well-blended then add to gravy in pot. Serve over rice. Serves 4-6.

Catfish CourtbouillionCatfish Courtbouillion