Cajun Fish Court-Bouillon with Rice and Scallions

Why You’ll Love This Recipe

• Classic Cajun comfort: seared fish nestled in a silky, spicy tomato-roux sauce.
• Fast enough for weeknights, special enough for guests.
• Uses the Louisiana trinity (onion, bell pepper, celery) for deep, authentic flavor.
• Balanced heat and brightness thanks to cayenne, hot sauce, and fresh lemon.

Grocery List

• Produce: 1 onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves, 2 scallions, 1 lemon, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Redfish or catfish fillets, long-grain white rice, vegetable/canola oil, all-purpose flour, crushed tomatoes (14.5 oz), tomato paste, seafood or chicken stock, Cajun seasoning, paprika, cayenne, dried thyme, bay leaf, Worcestershire sauce, hot sauce, kosher salt, black pepper, white pepper (optional), sugar

Full Ingredients

For the Rice

• 1.5 cups (285 g) long-grain white rice
• 2.25 cups (540 ml) water
• 1/2 tsp kosher salt

For the Fish

• 1.5 lb (680 g) skinless redfish or catfish fillets, cut into 4 pieces (about 6 oz each)
• 2 tsp Cajun seasoning (salt-free preferred)
• 1.5 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour, for light dusting (optional but helps browning)
• 2 tbsp neutral oil (canola or peanut) for searing

For the Tomato-Roux Sauce

• 1/4 cup (60 ml) neutral oil
• 1/4 cup (30 g) all-purpose flour
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 1 green bell pepper, finely diced (about 1 cup / 120 g)
• 2 celery ribs, finely diced (about 1 cup / 100 g)
• 4 garlic cloves, minced (about 1.5 tbsp / 18 g)
• 1 tbsp (15 g) tomato paste
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 2 cups (480 ml) seafood or chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp ground white pepper (optional)
• 1 tsp kosher salt (plus more to taste)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (such as Crystal or Tabasco), optional
• 1/2 tsp sugar (balances acidity)
• 1 tbsp cold unsalted butter (to finish)

For Serving

• 2 scallions, thinly sliced
• 1 lemon, cut into wedges
• 2 tbsp chopped flat-leaf parsley (optional)
• Extra hot sauce, to taste

Step-by-Step Instructions

Step 1: Cook the rice

Rinse the rice under cold water until it runs mostly clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork and keep warm.

Step 2: Season and prep the fish

Pat the fillets dry. Season evenly with Cajun seasoning, 1 tsp kosher salt, and black pepper. Lightly dust both sides with 2 tbsp flour (optional), shaking off excess. Set aside at room temperature while you start the sauce components.

Step 3: Sear the fish

Heat a large cast-iron or heavy skillet over medium-high heat. Add 2 tbsp oil; when shimmering, add the fish and sear until the first side is deeply golden, 2–3 minutes. Flip and cook 1 minute. Transfer to a plate. The fish will finish cooking in the sauce—do not cook through now.

Step 4: Make a medium-dark roux

Reduce heat to medium. In the same pan, add 1/4 cup oil and 1/4 cup flour. Stir constantly with a flat spatula or whisk, scraping the bottom and corners, until the roux turns the color of peanut butter to light milk chocolate, 8–12 minutes. Adjust heat as needed so it darkens without burning. If it smells scorched, start over.

Step 5: Build the trinity and aromatics

Stir in the onion, bell pepper, and celery. Cook, stirring, until softened and glossy, about 5 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize and deepen the flavor.

Step 6: Add tomatoes and stock; simmer to thicken

Whisk in the crushed tomatoes and stock a little at a time to avoid lumps. Add bay leaf, thyme, paprika, cayenne, white pepper (if using), 1 tsp kosher salt, Worcestershire, hot sauce (if using), and sugar. Bring to a gentle boil, then reduce heat to maintain a lively simmer. Cook uncovered, stirring occasionally, until thick enough to coat the back of a spoon, 15–20 minutes. Taste and adjust salt and heat.

Step 7: Finish the fish in the sauce

Nestle the seared fillets into the sauce along with any accumulated juices. Spoon sauce over the top. Simmer gently until the fish flakes easily and reaches an internal temperature of 145°F (63°C), about 5–8 minutes depending on thickness. Remove from heat and swirl in 1 tbsp cold butter for sheen.

Step 8: Serve

Scoop rice into warm bowls or shallow plates. Top with a fillet and generous ladles of sauce. Garnish with sliced scallions and parsley (if using). Serve immediately with lemon wedges and extra hot sauce.

Pro Tips

• Roux control: constant stirring and medium heat prevent burning. Color equals flavor—aim for peanut-butter to light milk-chocolate.
• Salt check: if your Cajun seasoning contains salt, reduce the added kosher salt accordingly.
• Stock matters: seafood stock gives classic depth, but low-sodium chicken stock works well. Avoid overly salty stocks.
• Gentle finish: keep the sauce at a low simmer once fish is added to prevent overcooking and breakage.
• Balance: a squeeze of lemon at the table brightens the rich, spicy sauce.

Variations

• Shrimp and fish: Add 1/2 lb peeled shrimp during the last 3 minutes of simmering with the fish.
• Gluten-free: Make the roux with rice flour and dust fish with rice flour.
• Smoky heat: Use smoked paprika and add a minced chipotle in adobo for a different backbone of heat.

Storage & Make-Ahead

The tomato-roux sauce can be made 2–3 days ahead; cool, refrigerate, and reheat gently. It also freezes well for up to 3 months. For best texture, cook fish to order and add to reheated sauce just before serving. Leftover fish in sauce keeps 1–2 days refrigerated; reheat gently until hot (avoid boiling). Cooked rice keeps up to 4 days refrigerated; reheat with a splash of water.

Nutrition (per serving)

Approx. 620 calories; 38 g protein; 60 g carbohydrates; 23 g fat; 3 g fiber; 950 mg sodium. Values are estimates based on 6 oz fish, 1.125 cups cooked rice, and the listed amounts of oil and seasonings.