Prep time 45 mins Cook time 75 mins
Total time 2 hours Serves: 4
2 tablespoons vegetable oil
2 cups diced yellow onion
2 cups diced celery
1 cup chopped green bell pepper
˝ cup chopped red bell pepper
1 tablespoon minced garlic
˝ cup chopped flat-leaf parsley
1 cup sliced andouille sausage
1 tablespoon fish stock concentrate or 2 cups
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1 (10-ounce) can mild diced tomatoes and green
chilies, drained, such as Ro-Tel
1 (6-ounce) can tomato paste
2 tablespoons dark roux, such as Rox's Roux
2 bay leaves
1 tablespoon kosher salt
1 tablespoon white pepper
1 teaspoon cayenne pepper
˝ teaspoon red pepper flakes
1 teaspoon sugar
2 lemon slices
2 pounds catfish heads
4 cups cooked long-grain white rice, such as
˝ cup green onion tops
In a cast-iron pot with lid over medium-high
heat, add the oil. Add the onion, celery, and
bell peppers, and sauté until the onions turn
translucent, about 5 minutes. Add the garlic,
parsley, and sausage, and cook for 3 minutes.
Dissolve the fish stock concentrate in 2 cups of
cold water and add to the pot. Add the wine,
along with the tomatoes, Ro-Tel, and tomato
paste. Stir to combine and bring to a boil.
Lower the heat to a simmer and add the roux
and bay leaves. Season with salt, white pepper,
cayenne, red pepper flakes, and sugar. Toss in
the lemon slices. Cover and let cook for 30
minutes on the stovetop.
Uncover and stir, and using the edge of the
spoon, break up any large pieces of whole tomato.
Add the catfish heads and cover them in the
sauce. Let cook on simmer for another 30 minutes.
Lift the lid and inspect to make sure the
catfish is tender and easily pulls away from the
bone. If not, let it cook another 10 to 15
minutes until done. Sample the sauce and adjust
the seasoning to your taste.
Serve in bowls over cooked white rice and
garnish with green onion tops. Serve with crusty
French bread and hot sauce on the side.
If catfish heads are unavailable where you live,
feel free to substitute thick-cut fillets,
steaks, or whole catfish (skinned and cleaned).
Feel free to use a store-bought roux or make your
own with Rox's Roux recipe here.