Recipe

Creamed Catfish New Orleans Creole Recipe

	Oldgringo / All my dishes 1 year, 8 months ago This fine Creole Dish, Creamed Catfish, is a real gourmet treat served with fluffy white rice. A wonderful example of Creole cuisine. Prep:10m Cook:35m Servings:4	Oldgringo
	catfish cream sauce

Does this look good? Yeah! / Nope

Fans

greekgirrr

jenniferby

Ingredients

4 skinned, boneless catfish fillets

3 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon fine ground cayenne pepper

1/4 teaspoon fine ground white pepper

1/4 cup peeled, minced shallots

1 cup cream

1 tablespoon lemon juice

2 cups dry white wine

1/4 cup tomato sauce

1/2 cup cream

1/3 cup minced parsley

Directions

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.

Recent Gawkers

merlin

cherylan

angelina

smarney1

texancoo

raelene1

luckysgi

ern

jovi_nut

jennifer

greekgir

lunasea

Not quite what you're looking for? See more Main Dish / Fish

Or see more just like this

Comments

oldgringo 1 year, 8 months ago said:
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.

greekgirrrl 1 year, 8 months ago said:
Thanks for the education and a great recipe!

jenniferbyrdez 1 year, 8 months ago said:
Yeah baby. Wonderful creole recipe. Thank you.

luckysgirl 1 year, 8 months ago said:
Have you ever used any other fish besides catfish? We have lots of halibut up here.

Add a Comment