Craving a flavorful and easy weeknight dinner? Look no further than this Catfish Coubion recipe! This Cajun classic is surprisingly simple to make, bursting with fresh herbs and spices, and guaranteed to become a new family favorite. It's a perfect example of delicious dishes achievable even on busy weeknights, making it an ideal addition to your collection of quick dinner ideas. Whether you're a seasoned chef or a beginner in the kitchen, this homemade cooking adventure is one you won't want to miss. Get ready to dive into a world of flavor!
Ingredients:
- 1 pound catfish fillets, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
Instructions:
Step 1: Prepare the Catfish:
In a shallow dish, combine flour, salt, pepper, paprika, and cayenne pepper (if using). Dredge the catfish pieces in the flour mixture, ensuring they are evenly coated.
Step 2: Sauté the Vegetables:
Heat vegetable oil in a large skillet over medium-high heat. Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
Step 3: Cook the Catfish:
Add the dredged catfish to the skillet and cook until golden brown and cooked through, about 3-4 minutes per side. Remove the catfish from the skillet and set aside.
Step 4: Create the Coubion Sauce:
To the skillet, add diced tomatoes (undrained), chicken broth, parsley, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the sauce to slightly thicken.
Step 5: Combine and Serve:
Return the catfish to the skillet, ensuring it's fully coated in the flavorful sauce. Simmer for another 2-3 minutes to allow the flavors to meld. Remove the bay leaf before serving. Serve hot with rice or your favorite side dish. This healthy meal is perfect for a satisfying and easy dinner.
Cooking Tips for the Best Catfish Coubion:
- For extra crispy catfish, you can double-dredge the fillets in the flour mixture.
- Don't overcrowd the skillet when cooking the catfish. Cook in batches if necessary to ensure even browning.
- Feel free to adjust the amount of cayenne pepper to your preferred level of spiciness.
- If you don't have fresh herbs, you can substitute with 1 teaspoon of dried parsley and 1 teaspoon of dried thyme.
- For a thicker sauce, simmer the coubion for a longer period or slightly reduce the chicken broth.
Variations:
- Add other vegetables like mushrooms, zucchini, or okra to the coubion.
- Use shrimp or another type of fish instead of catfish.
- For a richer flavor, use a combination of vegetable oil and butter to sauté the vegetables.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 15-20g
This easy recipes provides a delicious and healthy meal option perfect for busy weeknights. Enjoy!