Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew
Rainy Sunday afternoons in Atlanta meant a heavy pot gently bubbling on my grandmother's stove. I can still see her stirring that old cast-iron Dutch oven, humming a tune while the rain tapped against the kitchen window. This stew honors that cherished tradition, featuring wild-caught catfish gently poached in a slow-simmered, rich tomato broth packed with smoky sausage and tender potatoes. What makes this recipe truly special to me is the bridge it builds between my grandmother's comforting memory and my own culinary evolution—like adding just a splash of umami-rich fish sauce to the broth to awaken the deep Lowcountry flavors. My biggest tip for making it your own is to not rush the base; let those onions, garlic, and sausage render down patiently before the liquids go in. Serve it up piping hot with a big wedge of buttermilk cornbread to soak up every last drop of that soulful broth. Every spoonful carries a piece of my history, and I hope it brings that same warmth to your table.
Featured Recipe
Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew
Rainy Sunday afternoons in Atlanta meant a heavy pot gently bubbling on my grandmother's stove. This stew honors that tradition with wild-caught catfish gently poached in a slow-simmered, fish-sauce-kissed tomato broth packed with smoked sausage and tender potatoes.
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Timeline
Ingredients
- 1.5 lbs Catfish fillets(Cut into 2-inch chunks)
- 4 oz Thick-cut bacon(Diced)
- 6 oz Smoked sausage(Sliced into half-moons)
- 1 Yellow onion(Large, finely diced)
- 1 Green bell pepper(Medium, finely diced)
- 2 Celery ribs(Finely diced)
- 4 cloves Garlic(Minced)
- 2 tbsp Tomato paste
- 14.5 oz Crushed fire-roasted tomatoes(1 can)
- 3 cups Seafood stock(Or chicken stock)
- 1 cup Clam juice
- 1 tsp Red Boat fish sauce(For hidden umami depth)
- 2 Bay leaves(Whole)
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1 lb Baby red potatoes(Quartered)
- 1 cup Sweet corn kernels(Fresh or frozen)
- 1 tbsp Lemon juice(Freshly squeezed)
- 3 Green onions(Thinly sliced)
- 2 tbsp Fresh parsley(Chopped)
- 0.5 tsp Kosher salt(Or to taste)
- 0.25 tsp Black pepper(Freshly cracked)
Instructions
- 1
In a heavy cast-iron Dutch oven over medium heat, render 4 oz thick-cut bacon, diced and cook 6 oz smoked sausage, sliced into half-moons until the bacon is crispy and the sausage is deeply browned. Use a slotted spoon to transfer the crisp meat to a plate, leaving the rendered drippings in the Dutch oven.
8 min
Tip: Keeping the fat in the pot builds the foundational flavor layer for our holy trinity.
- 2
While the meats are browning, dice 1 large yellow onion, finely diced, 1 medium green bell pepper, finely diced, 2 ribs celery, finely diced, and mince 4 cloves garlic, minced.
8 min
Tip: Uniform dicing ensures the aromatics melt seamlessly into the broth during the long simmer.
- 3
Add the diced onion, bell pepper, and celery into the hot bacon fat in the Dutch oven. Sauté over medium heat until vegetables are softened and translucent, about 6 minutes, then stir in 4 cloves garlic, minced and cook for 1 minute until aromatic.
7 min
Tip: Scrape up any browned meat bits from the bottom of the pot as the onions release their moisture.
- 4
Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, and 1 tsp dried thyme. Cook stirring constantly for 3 minutes until the tomato paste darkens to a deep rust color and smells sweet and toasted.
3 min
Tip: Caramelizing the tomato paste removes raw acidity and deepens the richness.
- 5
Pour in 3 cups rich seafood stock, 1 cup clam juice, 14.5 oz crushed fire-roasted tomatoes, 1 tsp Red Boat fish sauce, 2 bay leaves, and 1 lb baby red potatoes, quartered. Return the crisp bacon and sausage to the pot. Bring to a boil, reduce heat to low, cover partially, and slow-simmer gently until potatoes are tender.
35 min
Tip: A gentle simmer lets the potatoes soak up all that rich pork and tomato flavor without breaking down.
- 6
While the stew simmers, pat 1.5 lbs catfish fillets, cut into 2-inch chunks dry with paper towels and season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Slice 3 green onions, thinly sliced and chop 2 tbsp fresh parsley, chopped.
8 min
Tip: Drying catfish ensures clean flavor and prevents excess liquid from diluting your simmered broth.
- 7
Stir 1 cup sweet corn kernels into the bubbling stew broth. Gently lay the seasoned catfish chunks into the liquid. Cover the pot tightly with a lid and simmer gently over low heat until the catfish is cooked through and easily flakes with a fork.
8 min
Tip: Do not stir once catfish is added; gently push the fish down into the hot broth to poach cleanly.
- 8
Remove the pot from the heat and discard the bay leaves. Stir in 1 tbsp lemon juice to brighten the flavors, then top generously with 3 green onions, thinly sliced and 2 tbsp fresh parsley, chopped. Rest for 3 minutes before serving hot.
5 min
Tip: A splash of acid right at the finish cuts through the rich pork fat and lifts the stew.
Chef's Notes
Every Southern family has a catfish stew recipe, but adding a splash of fish sauce to the tomato and seafood stock is my trick to mimicking the deep, umami richness my grandmother used to pull off after hours of boiling pot likker. Serve this piping hot alongside warm, crusty cornbread to sop up every bit of broth.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.