Best 7 Catfish And Oyster Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful journey of flavors with our carefully curated collection of catfish and oyster stew recipes. These Southern classics, often enjoyed during the colder months, offer a warm and comforting culinary experience. Whether you prefer a traditional approach or a contemporary twist, our recipes cater to every taste and skill level. From the classic Catfish and Oyster Stew, blending the delicate flavors of catfish and oysters in a creamy broth, to the more adventurous Catfish and Oyster Gumbo, which incorporates the bold spices of Cajun cuisine, our recipes promise a satisfying meal. For those seeking a healthier option, the Catfish and Oyster Chowder offers a lighter broth while still delivering a rich and flavorful experience. And for a unique twist, try the Catfish and Oyster Jambalaya, a flavorful fusion of Louisiana and Southern flavors. Prepare to tantalize your taste buds and immerse yourself in the culinary heritage of the American South with our diverse selection of catfish and oyster stew recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH CAROLINA CATFISH STEW



South Carolina Catfish Stew image

When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!

Provided by Kitten

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 10

Number Of Ingredients 14

1 (10.5 ounce) can condensed tomato soup
1 (10.5 ounce) can water
1 cup ketchup
1 cup hot pepper sauce (such as Frank's® RedHot)
3 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon browning sauce
4 medium potatoes, peeled and diced
12 ounces bacon, cut into 1-inch pieces, or more to taste
1 large sweet onion, chopped
½ teaspoon dried thyme
½ teaspoon chili powder
salt and ground black pepper to taste
2 pounds catfish fillets

Steps:

  • Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
  • Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 27.9 g, Cholesterol 60.1 mg, Fat 14.4 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 1398.9 mg, Sugar 9.7 g

HOW TO MAKE CATFISH STEW (SOUTH CAROLINA RECIPE)



How To Make Catfish Stew (South Carolina Recipe) image

Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew.

Provided by Ronnie Williams

Time 2h30m

Number Of Ingredients 13

2 lbs Catfish Fillets
1 lb Thick Cut Bacon
2 medium Onions (Diced)
2-3 cloves Minced Garlic
2-3 Stalks Celery
8 Potatoes (Diced into 1/2 inch cubes. Red or Russet potatoes)
2 cans Diced tomatoes
2 Quarts Water
1 Can Tomato paste
2 Tablespoons worcestershire Sauce
2 Tablespoons Hot Sauce (Texas Pete or Franks Red Hot is what I prefer)
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Step 1: Start with a large heavy bottom pot or large dutch oven.
  • Step 2: Cut up the bacon into small 1-inch pieces. Put in the dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
  • Step 3: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
  • Step 4: Add in the water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
  • Step 5: Add in the potatoes once the tomato paste has been incorporated, turn the heat down to medium heat.
  • Step 6: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
  • Step 7: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
  • Step: 8 Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.

FLORIDA CATFISH STEW



Florida Catfish Stew image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup vegetable oil, divided
1 cup medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 quarts lobster, shrimp broth or fish stock
1 pound catfish pieces
1 pound shucked oysters (about 6 dozen oysters in shell)
3 tablespoons Cajun seasoning
1 pint grape tomatoes
3 bay leaves
Salt and freshly ground black pepper
1 cup all-purpose flour

Steps:

  • In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.

Nutrition Facts : Calories 307 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 1046 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 16 grams, Sugar 3 grams

SOUTHERN CATFISH STEW



Southern Catfish Stew image

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

Provided by bengi

Categories     Catfish

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • Wash the catfish fillets and cut them into 1-inch pieces; set aside.
  • Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
  • Add the remaining ingredients and bring to a simmer.
  • Cook, covered, for 30 minutes.
  • Add the fish and cook for another 20 minutes.
  • Correct the seasonings if necessary and serve hot with cornbread.

OYSTER STEW



Oyster Stew image

Stress free oyster stew ready in 20 minutes - perfect for Christmas celebration.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1/4 cup butter or margarine
1 pint shucked oysters, undrained
2 cups milk
1/2 cup half-and-half
1/2 teaspoon salt
Dash of pepper
Italian parsley sprigs, if desired
Red bell pepper strips, if desired

Steps:

  • Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
  • Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.

Nutrition Facts : Calories 285, Carbohydrate 12 g, Cholesterol 115 mg, Fat 3, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 700 mg

CAROLINA CATFISH STEW



Carolina Catfish Stew image

My take on a low-country staple. Got this from a family Thanksgiving meal in Dillon, SC years ago and have craved it ever since. I finally put it to reality. Hope you enjoy and share it with others.

Provided by Brad

Categories     Southern Soups and Stews

Time 1h20m

Yield 12

Number Of Ingredients 18

2 pounds catfish fillets
4 tablespoons olive oil, divided
2 tablespoons Cajun seasoning
1 stick salted butter
½ pound bacon, chopped
1 medium yellow onion, diced
½ medium green bell pepper, diced
4 cloves garlic, minced
2 (46 fluid ounce) cans tomato juice
2 (15 ounce) cans tomato sauce
1 (15 ounce) can tomato puree
¼ cup white sugar
1 tablespoon Italian seasoning
1 teaspoon ground cayenne pepper
2 medium russet potatoes, peeled and diced
1 ½ cups corn
1 teaspoon hot sauce, or to taste
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.
  • Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.
  • Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.
  • Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish.
  • To serve, season with hot sauce and Worcestershire.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 33 g, Cholesterol 62.3 mg, Fat 19.6 g, Fiber 3.9 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1626.3 mg, Sugar 17.7 g

CATFISH STEW



Catfish Stew image

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

2 teaspoons olive or canola oil
2 medium onions, sliced
1 clove garlic, finely chopped
1 tablespoon chili powder
1 can (28 oz) diced tomatoes, undrained
1 3/4 cups water
1/2 cup uncooked long grain rice
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon red pepper sauce
1 package (10 oz) frozen sliced okra
1 lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1 medium green bell pepper, chopped (1/2 cup)

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  • Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

Tips:

  • For a richer flavor, use a combination of catfish and oyster liquor.
  • If you don't have any oyster liquor, you can use clam juice or fish stock.
  • Add a tablespoon of chopped fresh herbs, such as thyme, oregano, or basil, to the stew for extra flavor.
  • Serve the stew with a side of crusty bread or crackers for dipping.
  • Leftover stew can be stored in the refrigerator for up to 3 days.

Conclusion:

Catfish and oyster stew is a classic Southern dish that is easy to make and packed with flavor. This stew is perfect for a cold winter night or a special occasion. With its creamy broth, tender catfish, and plump oysters, this stew is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy seafood dish, give catfish and oyster stew a try.

Related Topics