Catfish Étouffée Pot Pie
My Catfish Étouffée Pot Pie is where Louisiana tradition meets down-home comfort. Think of rich, Cajun-style etouffee bubbling away under a golden, buttery biscuit topping. This recipe takes a classic Gulf Coast favorite and gives it a cozy, pot pie twist that will have everyone scooping seconds.
Servings: 8 servings
Calories: 520kcal
Ingredients
Catfish Étouffée Filling
- 1.5 lbs catfish filets cut into chunks, or substitute shrimp, crawfish, or chicken
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 small onion chopped
- 1 medium green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 medium tomato chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 2 - 3 cups chicken stock or shrimp or seafood
- ½ cup heavy cream
- Salt and black pepper to taste
- 2 bay leaves
- Chopped green onions and parsley for garnish
Biscuit Topping
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 tablespoons unsalted butter cold and cubed
- 1 cup buttermilk cold, or milk with 1 tablespoon vinegar or lemon juice
Instructions
- Make Biscuit Dough: In a large bowl, whisk flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry cutter or fork until mixture looks like coarse crumbs. Pour in buttermilk and stir just until combined. Do not overmix. Refrigerate until ready to assemble.
- Preheat oven to 450°F.
- Make the Roux: In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in flour and cook 5 to 6 minutes, whisking often, until the mixture is a peanut butter color.
- Cook Vegetables: Add onion, bell pepper, and celery. Cook 3 to 5 minutes until softened. Stir in garlic and cook 1 minute.
- Season and Simmer: Add tomato, Worcestershire sauce, thyme, bay leaves, and Cajun seasoning. Stir well. Slowly whisk in 2 cups stock and simmer for 5 to 7 minutes until slightly thickened. Add more stock as needed for a gravy-like consistency. Stir in cream and simmer 2 minutes. Season to taste with more Cajun spice, salt, and pepper.
- Add Catfish: Gently fold in the catfish pieces. Remove pan from heat.
- Assemble and Bake: Use a cookie scoop or spoon to drop dough balls evenly on top of the étouffée. Place skillet in the preheated oven and bake 30 to 40 minutes, until biscuits are golden brown and cooked through.
- Serve: Garnish with green onions and parsley. Serve hot straight from the skillet.
Notes
- Keep that butter cold! Cold butter makes the fluffiest biscuits.
- Do not overwork the dough. Makes just until they come together. Lumps are your friend!
- Taste as you go. Cajun seasoning blends can vary in heat and saltiness.
- Use a cast-iron skillet if you have one. It browns the best and keeps everything cozy.
- Make ahead: The filling can be made up to two days in advance. Reheat before topping with biscuit dough.
- Refrigerate: Store leftovers covered in the fridge for up to three days.
- Freeze: The baked pot pie freezes well. Cool completely, wrap tightly, and freeze for up to two months.
- Reheat: Warm individual servings in the microwave or reheat in the oven to keep the biscuit tops crisp.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 36g | Protein: 28g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 880mg | Fiber: 2g | Sugar: 3g