Catfish étouffée from Jubilee: Recipes from Two Centuries of African-American Cooking (page 254) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm white fish fillets of your choice for catfish fillets.

  • MarielRose on February 11, 2026

    Deceptively hard but my previous experience with roux-based cooking is minimal. Would try again with less cayenne

  • Lepa on June 15, 2020

    This is so delicious! I made this with cod because that's what we had. I didn't use the full amount of cayenne or pepper because I was concerned it would be too hot for the kids. I also didn't let the roux brown enough and will be more patient next time.

  • patioweather on June 09, 2020

    Superb, but next time I would add more water to the roux and less butter. As it was, I added an extra cup and a half of water but the full amount of butter.

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