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Home Chocolate Mayonnaise Cake With Milk Chocolate Chips

Creamed Catfish New Orleans Creole Recipe

Ingredients

How to make it

  • Season the fish fillets with the salt, cayenne and white pepper; then set aside.
  • Melt the butter in a covered sauté pan. Add the seasoned fish fillets. Bring up the heat and add the minced shallots.
  • Mix together the cup of cream, lemon juice, white wine, and tomato sauce.
  • Pour this mixture over the fillets. Bring to nearly boiling, then reduce heat and cover for 20 minutes, until the thickest part of the fillets will barely flake.
  • Gently remove the fish fillets to a warm platter.
  • Add the 1/2 cup cream to the sauce and bring it to a boil, reducing the sauce until it thickens and is well blended.
  • Stir in the minced parsley and serve thickened sauce over the warmed catfish fillets and rice.

Reviews & Comments 6

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  • squirrel_nut 13 years ago
    nice, nice, nice! been lookin for something new to do with all that catfish in the freezer. found it.
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    I came across Your "5"FORK!!!!! recipe
    for 'Creamed Catfish' quite by accident today!
    I am so Pleased to add 'IT' to my
    'Ever-Growing' Collection of 'Time-Treasured'
    Southern Recipes~ Especially those in
    my Heart Home~Louisiana!
    ~*~mj~*~
    Was this review helpful? Yes Flag
  • luckysgirl 16 years ago
    Have you ever used any other fish besides catfish? We have lots of halibut up here.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby. Wonderful creole recipe. Thank you.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Thanks for the education and a great recipe!
    Was this review helpful? Yes Flag
  • oldgringo 16 years ago
    The Creole culture developed along with the Cajun culture in Louisiana. For that reason many people are confused about which is which. Cajun culture exists in Louisiana, while the Creole culture exists through the South and Caribbean.
    As a way of illustrating the difference between Cajun and Creole cuisine, I am going to post a recipe called Creamed Catfish. This dish was devised as a way of allowing the Creole gourmets a catfish dish of their making on the New Orlean's menus. I was quite surprised when I discovered this recipe because I had never envisioned serving catfish with a cream sauce. It seems I had a lot to learn.
    I have posted it for your enjoyment.
    Was this review helpful? Yes Flag

The Cook

oldgringo Cottonwood, AZ

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