Catfish Étouffée Pot Pie – TCI

Catfish Étouffée Pot Pie

Recipe courtesy of U.S. Farm-Raised Catfish partner, Ashley Boyd

Serving Size: 6-8

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What you’ll need:

  • Catfish:
  • 1.5 lbs catfish filets (cut into chunks)
  • 1 tbsp Cajun seasoning
  • Biscuits:
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ tsp pepper
  • 8 tbsp cold butter
  • 1 cup cold buttermilk
  • Étouffée:
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp thyme
  • 1 tomato, chopped
  • 1 tbsp Worcestershire
  • 1 tbsp Cajun seasoning
  • 2–3 cups stock
  • ½ cup heavy cream
  • Salt and pepper

How to prepare:

Season U.S. Farm-Raised Catfish with Cajun seasoning and set aside. 

Make a roux with butter + flour (5-6 min). Add onion, celery, pepper. Cook 3–5 min. Stir in garlic.

Add tomato, Worcestershire, thyme, seasoning. Stir in stock and cream. Simmer.

Add catfish, season to taste.

For biscuits: mix dry ingredients, cut in butter, stir in buttermilk.

Scoop dough over étouffée. Bake 400°F, 30–40 min until golden.

Serve bubbling hot, garnished with parsley and green onions.

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