Fish in Red Gravy, a Classic Louisiana Fish Stew
Fish in Red Gravy was one of my Mawmaw Trahan's best dishes and is a family favorite still today. Its red tomato sauce and seasonings simmer for hours, achieving a deep, rich taste before adding fish fillets such as redfish or catfish. Sometimes called a courtbouillon, this simple yet very satisfying stew is a pleasant alternative to the fried-fish dinner.
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For another fish recipe, here's the classic Cajun courtbouillon recipe. You can check out this Fish Court-Bouillon. Here, you cook the fish in a white sauce, which is quicker than stewing the gravy in this red gravy recipe for fish.
Or, if you have lots of fish in your freezer, how about Fish Cakes Made With Sacalait? It's similar to a crab cake. These two recipes are just a few more ways to enjoy fish, whether it's your own fresh catch or from your grocer's fresh or frozen section.
Looking for more seafood dishes? This post, Cajun Dishes for Lent (Meatless Louisiana Recipes), features crawfish, shrimp, fish, and vegetable dishes perfect for Lent and for serving meatless meals.
Rice Farming And Fishing
My grandfather, Romeal Trahan, came from a large family that lived on a rice farm south of Kaplan, Louisiana, just below Highway 335. He and four of his brothers eventually married and settled in that same area, building their homes close to one another.
Together, they farmed rice and raised cattle and gradually acquired more land, creating a life centered on hard work, family, and the land they shared. Whether by necessity or by choice, rice farming offered them a wholesome way of life that kept their families connected to the rhythms of the land and to each other in the Louisiana soil.
There wasn't much the Trahan brothers and their families didn't do together. They worked, went to church and school, attended social events, and shopped in the same stores in the same town. This made for a close-knit community.
I enjoy hearing stories of life lived back then. Mama said they had a strong sense of freedom. They could venture out into the woods and fields around them. Whether riding horses or swimming in the freshly pumped, well-watered canal, they had plenty of siblings and cousins to do it with. They always felt protected. It seems their parents weren't filled with anxiety, and if so, it was never demonstrated before them. Oh, that we would give that to our children today!
There was an entertaining event that the Trahan brothers did together: fishing in Vermilion Bay. On one occasion, they decided to invite their wives, sending the sisters-in-law shopping for something they did not own. A pair of pants. At that time, ladies wore dresses. A house dress for day work, dresses, and suits with skirts to attend church, funerals, weddings, and other such places. I rarely remember seeing Maw-maw or my great-aunts in a pair of pants.
One afternoon, we had driven into my grandparents' driveway when the men returned from one of those fishing trips. Pawpaw and some other menfolk were outside unloading the fish, and I remember the excitement of greeting them and seeing their fresh catch.
Today, this Fish in Red Gravy recipe carries on that tradition, sharing a taste of the simple, hearty cooking that has long been part of life in South Louisiana.
Ingredients
Meals on the farm were simple but full of flavor, often made from what was available nearby. Fresh fish from the bayous, canals, and other waterways was a common catch, and one dish that found its way to the table again and again was fish in red gravy. Served over a bed of fluffy rice, the rich, tomato-based gravy, seasoned with onions, bell peppers, and garlic, turned an ordinary catch into a comforting Cajun meal that brought everyone to the table.
- Fish - any white, firm-textured fish, such as catfish or redfish, fresh or frozen.
- Slap Ya Mama White Pepper Seasoning Blend - or your favorite Cajun seasoning, but there's something unique about this white pepper flavor with fish.
- Cooking oil - to make the roux.
- All-purpose flour- the second part of the roux
- Onion - the tastiest and leading member of the Cajun vegetable trinity.
- Celery - its unique herbaceous, subtly bitter taste is a prominent part of the trinity family.
- Green bell pepper - the third component of the trinity adds sweet pepper taste and bright color.
- Garlic cloves - pressed to get the flavor scattered throughout the dish.
- Crushed stewed tomatoes - slightly sweet flavor in a can of tomatoes.
- Green chilies, chopped, for a peppery taste.
- Salt - the Slap Ya Mama seasoning is low in salt, so I usually add more.
Passing Down the Fish and Red Gravy
I vividly recall my Mawmaw standing at the stove stirring in her large Magnalite pot that held her special red tomato gravy for those fish. She cooked it low and slow so the seasonings and vegetables could meld, and, of course, she always started with a roux and the Cajun trinity!
Mama taught me how to make this same Cajun fish in a red gravy. There was no written recipe, so I've nailed down the ingredients and directions to happily pass them along to you!
We begin by seasoning the fish. I usually use my House Seasoning Blend, which includes salt, garlic granules, and cayenne pepper. You can do the same, but recently I've discovered a white pepper seasoning blend made by Slap Ya Mama Cajun Seasoning Company. It has a simple combination of salt, red pepper, white pepper, and garlic.
It doesn't take away from the food's taste, but adds just enough of that "SLAP" of seasoning you want in your fish dish. And it's delicious on your morning eggs, too!
After the seasoning, make a roux. Then add the vegetables and more seasonings and simmer for at least a couple of hours. Lastly, add the fish to the pot. After the fish cooks for about 30 minutes, it's ready to serve on a heaping bed of cooked rice. Serve with a salad, hot French bread, and a bottle of hot sauce for added heat.
HINT: Take your time so as not to burn the roux.
Top Tip
The fish will release liquid into the gravy, so there's no need to add water to this dish.
Gravy! Gravy is an important part of classic Cajun cooking. Maybe it's because it pairs so well with rice, a main crop grown in South Louisiana.
Any firm fish, such as red fish, catfish, snapper, or tilapia, will not fall apart when cooked and served in a gravy. Recipes such as Fish in Red Gravy and a Fish Court-Bouillon are perfect for cooking these fish.
A courtbouillon is a flavorful stew made with a white or red gravy, depending on the region of Louisiana it is known for. The red gravy is stewed with tomatoes. The white gravy court-bouillon is a quick way to cook firm white fish that doesn't fall apart easily. This lighter gravy is much like an etouffee made in a butter roux.
More Recipes From My Mawmaw At Louisiana Woman
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MORE RECIPES TO SERVE WITH THIS FISH IN RED GRAVY
📖 Recipe
Fish In Red Gravy
- Prep Time: 10 minutes
- Cook Time: 2 hours and 40 minutes
- Total Time: 46 minute
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Simmering
- Cuisine: Cajun
Description
A classic Cajun fish stew of flavorfully rich, thick tomato gravy served over rice.
Ingredients
- 3 pounds of any firm-textured fish
- Slap Ya Mama White Pepper Blend Cajun seasoning
- ⅓ cup oil
- ⅓ cup flour
- ¾ cup bell peppers, chopped
- ¾ cup celery, chopped
- 1 ½ cups of onion, chopped
- 3 garlic cloves, pressed
- 2 15-ounce cans stewed tomatoes, chop or crush in the food processor with the juice
- 2 4-ounce cans green chilies, chopped
- ¾ teaspoon, Slap Ya Mama White Pepper Blend Cajun Seasoning
- ¼ teaspoon salt
Instructions
- Lightly season the fish with Slap Ya Mama Cajun Seasoning, set aside.
- In a large, heavy pot, make a roux by heating the oil, then adding the flour and stirring on medium heat until the roux is a dark caramel color.
- Add the vegetables and cook for 10 minutes on medium-low heat, stirring often, until the vegetables are soft.
- Add tomatoes, green chilies, and seasonings to simmer on low heat for 2-3 hours, stirring occasionally, or transfer into a crockpot and cook on high for at least a few hours.
- When using a slow cooker, transfer the gravy from the crockpot back to the large, heavy pot. The gravy should be thick and darker than when you began.
- Add the seasoned fish to the rich red gravy and cook on medium-low heat for 30 minutes or until the fish is done.
- Garnish with parsley and serve the fish with gravy over rice.
Notes
- Take your time not to burn the roux.
- The fish will release liquid into the gravy, so there's no need to add water to this dish.
I hope you enjoyed some of my reminiscings and will cook up some Fish in Red Gravy for yourself. For more ideas, see my crawfish dishes and Cajun recipes roundup.
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Have a nice day!
"If the devil cannot make us bad, he will make us busy."
Corrie Ten Boom
Do not like fish (only shellfish) and am from La. Want to attempt to like fish. Trying Red Gravy and fish recipe. Calls for 2 14 oz cans crushed stewed tomatoes. Confused. Crushed tomatoes versus stewed tomatoes. Only have two 14 oz cans whole stewed tomatoes. Planning to crush these. Should I also include the juice?
Ellen, I made the changes in the recipe. Thanks for pointing it out. Yes, keep the juice to crush the stewed tomatoes in a food processor, or chop them before adding to the gravy.
That was a delicious fish gravy
Thank you!