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Catfish Étouffée Pot Pie Recipe

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4.2 from 30 reviews

Catfish Étouffée Pot Pie combines the rich, spicy flavors of traditional Cajun étouffée with a comforting biscuit topping, baked to golden perfection. This hearty dish features tender catfish simmered in a savory roux-based sauce with bell peppers, celery, and aromatic spices, then crowned with fluffy buttermilk biscuits for a delicious one-skillet meal.

Ingredients

Catfish Étouffée Filling

  • 1.5 lbs catfish filets – cut into chunks (or substitute shrimp, crawfish, or chicken)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 small onion – chopped
  • 1 medium green bell pepper – chopped
  • 2 stalks celery – chopped
  • 4 cloves garlic – minced
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 medium tomato – chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 2 – 3 cups chicken stock (or shrimp or seafood stock)
  • ½ cup heavy cream
  • Salt and black pepper – to taste
  • 2 bay leaves
  • Chopped green onions and parsley – for garnish

Biscuit Topping

  • 2 cups all-purpose flour – spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 tablespoons unsalted butter – cold and cubed
  • 1 cup buttermilk – cold (or milk with 1 tablespoon vinegar or lemon juice)

Instructions

  1. Make Biscuit Dough: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir just until combined, being careful not to overmix. Cover and refrigerate until ready to assemble.
  2. Preheat Oven: Set your oven to 450°F (232°C) to preheat while you prepare the filling.
  3. Make the Roux: In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in the flour and cook for 5 to 6 minutes, whisking frequently until the roux turns a rich peanut butter color, developing a deep, nutty flavor without burning.
  4. Cook Vegetables: Add the chopped onion, green bell pepper, and celery to the roux. Cook for 3 to 5 minutes until the vegetables are softened and fragrant. Stir in minced garlic and cook for an additional minute, stirring constantly.
  5. Season and Simmer: Stir in the chopped tomato, Worcestershire sauce, fresh thyme, bay leaves, and Cajun seasoning. Slowly whisk in 2 cups of chicken stock. Allow the mixture to simmer for 5 to 7 minutes until slightly thickened, adding more stock as needed to achieve a gravy-like consistency. Stir in the heavy cream and simmer for 2 more minutes. Adjust seasoning with additional Cajun seasoning, salt, and black pepper to taste.
  6. Add Catfish: Gently fold the catfish chunks into the étouffée mixture, making sure they are evenly coated without breaking up the pieces. Remove the skillet from heat.
  7. Assemble and Bake: Using a cookie scoop or spoon, evenly drop biscuit dough balls on top of the étouffée filling in the skillet, covering the surface. Place the skillet in the preheated oven and bake for 30 to 40 minutes, until the biscuits are golden brown and fully cooked through.
  8. Serve: Remove from the oven and garnish with chopped green onions and parsley. Serve the catfish étouffée pot pie hot, straight from the skillet for a comforting, flavorful meal.

Notes

  • You can substitute the catfish with shrimp, crawfish, or chicken depending on preference.
  • For a spicier dish, increase the Cajun seasoning or add cayenne pepper.
  • If buttermilk is unavailable, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes to mimic buttermilk.
  • Use a cast-iron skillet or an oven-safe skillet to ensure even cooking and ease of baking straight in the same pan.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit texture.

Find it online: https://flavorspath.com/catfish-etouffee-pot-pie-recipe/