Smoked Catfish Stew With Rice Grits, Field Peas, And Candied Peppers Recipe

Prepare the catfish

If using whole smoked catfish, remove skin and bones and flake the flesh into large chunks. Pat lightly dry and set aside. Reserve any small bones for extra flavor if desired (you can simmer with stock briefly then strain).

Sauté aromatics

In a large heavy skillet or medium saucepan, heat 1 tablespoon butter and 1 tablespoon oil over medium heat until shimmering. Add the diced onion, celery, and bell pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the stew

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the crushed tomatoes, stock, thyme sprigs, bay leaf, smoked paprika, cayenne, Worcestershire sauce, and lemon juice. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered 10–12 minutes to meld flavors and slightly reduce.

Finish with catfish

Gently fold flaked smoked catfish into the stew and warm through 3–5 minutes—do not over-stir to keep chunks intact. Taste and season with salt and black pepper. Remove thyme sprigs and bay leaf just before serving. Stir in remaining 2 tablespoons butter for a glossy finish and mix 1 tablespoon chopped parsley into the stew.

Combine the grits and rice in a fine mesh sieve and rinse under cold water briefly to remove dust. In a medium saucepan, bring 3.5 cups water and 1 cup milk to a gentle boil with 1 teaspoon salt. Slowly whisk in the grits and rice. Reduce heat to low and simmer, stirring frequently, until the grits are tender and creamy, 25–30 minutes (stone-ground may take longer). If the mixture becomes too thick, add a splash of hot water or milk.

When the grits and rice are fully tender, remove from heat and stir in 2 tablespoons butter and optional 1/2 cup grated cheddar until melted and smooth. Keep covered and warm until ready to plate.

Rinse the dried field peas and pick out any stones. Place them in a medium saucepan with 3 cups water, halved onion, smashed garlic clove, bay leaf, and the smoked ham hock or bacon lardons if using. Bring to a boil, then reduce to a gentle simmer and cook, partially covered, until peas are tender but not falling apart, 45–60 minutes. Add more water as needed to maintain a shallow broth.

When peas are cooked, remove the onion, garlic, bay leaf, and ham hock. If using ham hock, shred the meat and return it to the peas. Season with 1 teaspoon salt and 1/4 teaspoon cracked black pepper. Keep warm.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add halved peppers and sauté until they begin to blister and soften, 4–6 minutes. Sprinkle the brown sugar over the peppers and stir to coat. Cook 2–3 more minutes until the sugar starts to melt and glaze the peppers.

Stir in 1 teaspoon apple cider vinegar and season with 1/2 teaspoon kosher salt and optional 1/4 teaspoon red pepper flakes. Cook another minute, then remove from heat and set aside. The peppers should be glossy, slightly jammy, and pleasantly sweet-tart.

Spoon a generous portion of the rice grits onto each plate to form a base. Ladle a portion of the field peas alongside or partially on the grits. Place 1/4–1/3 of the smoked catfish stew over the grits so the sauce melds. Arrange a small pile of candied peppers on top or to the side for brightness and contrast.

Drizzle each plate with 1 teaspoon extra-virgin olive oil, sprinkle remaining chopped parsley, and serve with a lemon wedge. Encourage diners to squeeze lemon over the stew for brightness.