Baked Catfish Creole

Main Course

Recipe courtesy of Chef John Folse, The Encyclopedia of Cajun and Creole Cuisine

Serves 4 to 6


Creole Sauce

  • 1/2 cup olive oil
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1/2 cup bell peppers, diced
  • 1/4 cup garlic, minced
  • 2 bay leaves
  • 2 (8 ounce) cans tomato sauce
  • 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
  • 1/2 teaspoon sugar
  • pinch dried thyme
  • pinch dried basil
  • 1 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • salt and freshly ground black pepper to taste


  • 4 (5-8 ounce) catfish fillets
  • 1 cup (90-110 count) shrimp, peeled and deveined
  • Creole sauce
  • 4 cups steamed white rice
  • 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

 Chef John Folse

Click image to enlarge


Creole Sauce

In a 2-quart saucepan, heat oil over medium-high heat. Sauté onions, celery, bell peppers, garlic, and bay leaves 3 - 5 minutes or until wilted. Add tomato sauce and tomatoes. Bring to a low boil then reduce to a simmer and cook 30 minutes, stirring occasionally. Stir in sugar, thyme, basil, green onions, and parsley. Cook 10 minutes then season with salt and pepper. Remove from heat and set aside.


Preheat oven to 375˚F.

Place catfish in a ovenproof casserole dish large enough to hold 4 fillets. Sprinkle shrimp evenly on top of fillets. Spoon Creole sauce generously over fish and shrimp until well covered. Cover fish, place in oven and cook 30 minutes or until fish is done.

To serve, place warm rice in center of each serving plate and top with baked Catfish. Garnish with chopped parsley.

Note: This dish may also be served over pasta.


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<p>Looking forward to trying this recipe!&nbsp; One question though -- are the shrimp supposed to be raw, or cooked?&nbsp; Thanks!</p>

<p>Gigi, the shrimp are raw; they will cook along with the catfish. Let us know what you think of the dish!</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

<p>I kive this recipes.&nbsp; It was good</p>