Catfish Evangeline

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6


This dish is markedly better if the sauce is prepared 1 day in advance, which makes it an excellent choice for a dinner party. The catfish is cooked at the last minute and served over hot cooked rice; the reheated sauce is poured over the top.


  • 4 tablespoons butter
  • 1 medium onion, diced
  • 4 green onions, white parts only, thinly sliced
  • 1 rib celery, diced
  • 1 small bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch
  • 1 cup seafood stock
  • 1 pound peeled Louisiana crawfish tails with fat
  • salt, pepper, and cayenne to taste


  • 4 catfish fillets, 6 to 8 ounces each
  • salt and pepper to taste
  • ¼ cup melted butter
  • 1 tablespoon fresh lemon juice
  • 2 cups hot cooked rice
  • thinly sliced green onion tops for garnish

Catfish Evangeline

Click image to enlarge




Melt butter in a skillet over medium heat; add onion, white parts of green onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are very soft, 12 to 15 minutes (do not brown). Make a well in the center and add tomato paste; cook, stirring tomato paste, until very fragrant, 2 to 3 minutes. Stir the pan through.

Put the cornstarch in a small bowl and add about 1 tablespoon of seafood stock; add remaining stock to pan. Add crawfish tails and fat and bring to a simmer. Season to taste with salt, pepper, and cayenne; cover and cook for 20 minutes. Stir cornstarch to dissolve and add to pan; cook, stirring, until thickened. Remove from heat, cool to room temperature, and refrigerate until needed.


Preheat oven to 400ºF; reheat prepared Evangeline Sauce.

Season fish generously with salt and pepper and place in a rimmed baking pan. Combine butter and lemon juice and pour over fish; transfer to preheated oven and bake until fish flakes easily, 10 to 15 minutes.

Spread rice on a serving platter and top with catfish and drizzle with pan juices. Spoon warmed Evangeline Sauce over the fish and garnish with sliced green onions; serve at once.


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