Shrimp And Catfish Fricassee

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp And Catfish Fricassee to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp And Catfish Fricassee, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1½ Hours
• Yields: 6-8 Servings
• Comment:
• A fricassee, or stew, can be made with any mixture of available
• ingredients. There are many combinations in Louisiana fricassees
• from seafood and meat to vegetables and game. In the city of
• Chalmette, the hunters and trappers combine blue channel catfish
• with river shrimp to create an incomparable fricassee.
• Ingredients:
• ● 1 pound peeled river or gulf shrimp
• ● 3 pounds cubed catfish
• ● 1 cup oil
• ● 1 cup flour
• ● 1 cup diced onions
• ● 1 cup diced celery
• ● 1 cup diced bell peppers
• ● 2 tbsps minced garlic
• ● 1 tbsp minced cayenne peppers
• ● 4 bay leaves
• ● pinch of thyme
• ● pinch of basil
• ● 3 quarts fish stock (see recipe)
• ● 1 cup chopped parsley
• ● 1 cup sliced green onions
• ● 6 eggs
• ● salt and cracked pepper to taste
• ● Louisiana hot sauce to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a 2-gallon heavy-bottomed stockpot, heat oil over medium-high heat

Step 2: Technique & Execution

Sprinkle in flour and whisk constantly until dark brown roux is achieved (see roux techniques)

Step 3: Technique & Execution

Should black specks appear, discard and begin again

Step 4: Technique & Execution

Add onions, celery, bell peppers and garlic

Step 5: Technique & Execution

Sauté 3- 5 minutes or until vegetables are wilted

Step 6: Technique & Execution

Blend in cayenne peppers, bay leaves, thyme and basil