Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.