Cajun étouffée

    1 hour

    Etouffee is a Cajun dish that is similar to gumbo. It can contain shellfish or chicken, but this recipe calls for tilapia. Use another white fish if desired; cod works a treat. You'll love this gumbo-style fish stew.

    17 people made this

    Serves: 8 

    • 185g white rice
    • 475ml water
    • 4 tablespoons roux
    • 1 large onion, chopped
    • 1/2 green pepper, chopped
    • 1 teaspoon minced garlic
    • 500ml beef stock
    • 450g tomatoes, coarsely chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1 bay leaf
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme
    • 2 teaspoons salt
    • 900g tilapia fillets, cut into 2.5cm pieces
    • 4 tablespoons chopped fresh parsley
    • 1 teaspoon red chilli flakes (to taste)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Combine rice and water in a small saucepan. Bring to the boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
    2. In a large saucepan, warm roux over medium heat. Stir in onion, green pepper and garlic; cook for about 5 minutes, or until soft. Stir in stock and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme and salt. Reduce heat to low, cover, and simmer for 30 minutes.
    3. Stir in fish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
    4. Stir in cooked white rice, and season with red chilli flakes. Serve.

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    Reviews in English (13)


    This recipe was pretty good. I soaked my home caught catfish in half milk half water like the previous rater suggested... it did take alot of the fishy flavor out. I wasnt sure how long to soak it.. i kind of forgot about it in the refridgerator so it ended up soaking for 24 hours. I used 2 cans of stewed tomatoes drained instead of chopped tomatoes.. i also added more onion and bell pepper... the recipe was kind of runny so next time i might add more rice and instead of 2 cups of beef broth just add 2 cubes of beef bullion, thanks for the recipe and i will probably make again.  -  18 Jul 2005  (Review from Allrecipes US | Canada)


    This was quite good. I say quite, because I used wild catfish and it was incredibly fishy, next time I will soak it in salt water and milk like (I later found out) you're supposed to. I made a few changes to the recipe based on what I had at hand. Used vegetable broth, a can of stewed tomatoes, Cajun seasoning instead of red pepper flakes and dried chervil instead of fresh parsley. I also omitted the rice because my boyfriend wanted potato casserole instead. All in all the sauce was quite tasty, but was ruined by the fish. I think if I had used store bought catfish, or soaked mine it would have been wonderful. Mine was also quite runny, but probably because I omitted the rice.  -  20 May 2005  (Review from Allrecipes US | Canada)


    The ingredient list for this recipe is very similar to a crawfish recipe in the Frugal Gourmet's American collection and it makes for a good comfort food that even my wife, who doesn't really care for most fish, really liked. Yat's restaurant in Indianapolis specializes in etouffee and other Creole dishes. This could have come right out of one of their kettles. Because I substituted canned tomato, juice and all, I thought it needed a little sugar and some cumin to mellow it out a bit. Recommend putting Tabasco green sauce on the table for those wanting to kick it up.  -  17 Oct 2009  (Review from Allrecipes US | Canada)