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Catfish Sauce Piquante Served Over Giant Jalapeno Corn Muffins

  • Yield: 4 servings


  • 1 1/2 pounds catfish fillets, cubed
  • 2 teaspoons Essence
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch cayenne
  • 2 bay leaves
  • 2 1/2 cups seeded and chopped plum tomatoes and their juices
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 3 cups fish stock or shrimp stock
  • 2 tablespoons unsalted butter
  • Giant Jalapeno Corn Muffins, or steamed long grain white rice, accompaniment
  • 1/4 cup chopped green onions (green and white parts), plus extra for garnish
  • 1/4 cup chopped fresh flat-leaf parsley, garnish


  • Season the catfish with the Essence and set aside.
  • Heat the oil in large heavy nonstick pot or Dutch oven over medium-high heat. Using a heavy wooden spoon, stir in the flour. Cook, stirring, until a medium-colored roux forms, about 6 minutes. Add the onions, onions, bell peppers, celery, garlic, salt, crushed red pepperflakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the tomatoes, Worcestershire, and pepper sauce, stir well to combine, and cook until thickened, 8 to 10 minutes. Whisk in the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  • Add the catfish and green onions, stir, and simmer until the catfish are cooked through, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
  • To serve, split 4 corn muffins in 1/2 horizontally and place 2 halves on each of 4 large plates. Spoon the catfish and sauce piquante onto the muffins. Garnish with the green onions and parsley and serve.