Wildgame Recipes: Cajun Catfish Stew

I love catfish! But it’s easy to get into a routine where you have it one way and one way only. The Cajun Catfish Stew is a great a cajun meal that is a new spin on a great piece of fish!

Catfish

Cajun Catfish Stew

2 tablespoons cooking oil

1 onion, chopped

2 ribs celery, cut into 1/2-inch slices

1 green bell pepper, cut into 1/2-inch strips

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1/2 teaspoon fresh-ground black pepper

1 teaspoon salt

1/2 cup dry white wine

1 3/4 cups canned crushed tomatoes in thick puree

3 cups canned low-sodium chicken broth or homemade stock

2 cups frozen baby lima beans (one 10-ounce package)

2 cups fresh (cut from about 3 ears) or frozen corn kernels

2 pounds catfish fillets, cut into 1 1/2-inch pieces

In a large pot, heat the oil over medium heat. Next add your onion, celery, and bell pepper and cook, all while stirring occasionally until the onion is nearly done or about 5 minutes. Next you will stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated which should take about 4 minutes. Next up add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer and leave partially covered for 10 minutes. Add the lima beans and let simmer for about 3 minutes. Next stir in the corn and simmer 4 more minutes. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley.