Catfish stew

This catfish stew is bomb! Fresh veggies, savory broth, and huge chunks of catfish make this stew perfect for dinner and lunch!

Classic southern catfish stew recipe with potatoes, stewed tomatoes and fatback or bacon.

Chock-full of lima beans, corn, and chunks of catfish, this Creole-seasoned catfish stew is a Southern delight that's quick with a make ahead option for prepping the vegetables.

I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.

Loaded with bacon, potatoes, onions, and spices, this South Carolina catfish stew is simple to make and delicious to eat.

Catfish Stew – A Fish stew made with Fresh Catfish cooked in a stew with bell peppers, onions, garlic, tomato, and broth. This is an elegantly simple stew. It’s hearty, full of flavor and absolutely delicious!

There are a million ways to create the culinary concoction known as catfish stew, and almost as many ingredient variations. If one were to Google the origins of catfish stew, the first thing you will likely see is an image of the American flag. Hell yeah, born in the USA and proud of it! And

A Cajun catfish courtbouillon recipe that is so comforting and full of southern flavors, an easy to make recipe that will have you coming for seconds.

Classic southern catfish stew recipe with potatoes, stewed tomatoes and fatback or bacon.