Recipes Walk-On's Sports Bistreaux Central, LA Catfish Atchafalaya

Catfish Atchafalaya Recipe

inspired by

@walkonssportsbistreauxcentralla

Dec 07 2025

•

45m

•

Serves 4

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Recipe information

Make Catfish Atchafalaya in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Preparing the Catfish

1. Season the Catfish

In a bowl, season the catfish fillets with salt, black pepper, and cayenne pepper. Ensure that both sides are evenly coated with the spices.

2. Dredge in Flour

Place the all-purpose flour in a shallow dish. Dredge each seasoned catfish fillet in the flour, shaking off any excess flour.

3. Fry the Catfish

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the dredged catfish fillets. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Making the Sauce

4. Sauté Vegetables

In the same skillet used for the catfish, reduce the heat to medium and melt the butter. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

5. Add Garlic and Tomatoes

Stir in the minced garlic and cook for an additional minute. Then add the diced tomatoes (with their juice) to the skillet.

6. Combine Broth and Seasonings

Pour in the chicken broth, Worcestershire sauce, hot sauce, dried thyme, and add the bay leaf. Stir well to combine all ingredients.

7. Simmer the Sauce

Bring the sauce to a gentle simmer. Allow it to cook for about 10-15 minutes or until it thickens slightly and flavors meld together.

8. Finish with Green Onions

Remove the bay leaf and stir in the sliced green onions. Adjust seasoning with salt and pepper if necessary.

Serving

9. Combine and Serve

Place the fried catfish fillets on a serving platter and ladle the sauce over the top. Serve hot with your choice of side dishes.