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Savannah River Catfish Stew

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“In 'Bon Appetit Ya'll' by Virginia Willis”
1hr 32mins

Ingredients Nutrition


  1. Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
  2. Pour off all but 1 tablespoon of bacon grease.
  3. Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
  4. Sprinkle the flour over the vegetables and stir to coat and combine.
  5. Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
  6. Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
  7. Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
  8. Remove the thyme and bay leaf; discard.
  9. Add in the parsley; stir to combine.
  10. Taste and adjust seasoning with salt, pepper, Cajun seasoning.
  11. Ladle into warm bowls and garnish with reserved bacon.

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