Catfish Sauce Piquant, Gueydan-Style
PREP TIME: 1 1/2 Hours

Growing up near Gueydan, Louisiana, our greatest hobby had to be cooking. We had large family cookouts and the pots were always filled with whatever wild game or seafood was in season. The vegetables that accompanied the main ingredients in the pot came from our garden. With ingredients this fresh, the final results had to be great. This seafood sauce piquant is a family favorite and today our three daughters, Kristi, Andrea and Jada, enjoy making the dish along with us. Greg and Darlene Dupree, Gueydan, LA.


  • 3 pounds catfish fillets, cubed
  • 3/4 cup vegetable oil
  • 1 cup flour
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 1 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 1/2 quarts hot water
  • 1 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • salt and black pepper to taste
  • hot sauce to taste

Place all the catfish in a large bowl and season with salt, pepper and hot sauce. Allow to sit in the refrigerator 4-6 hours or overnight prior to using. In a large cast iron dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, whip constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato sauce and tomato paste, blending well into the vegetable mixture. Cook 5 minutes and then add water. Bring mixture to a rolling boil and reduce to simmer. Add 1/4 pound of catfish and cook for 30 minutes. Add green onions and parsley, blending well into the stew mixture. Season to taste using salt and pepper. Add remaining catfish, blend well and cook for 10-15 additional minutes. Serve over steamed white rice or pasta.

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