Shrimp And Catfish Andrew Jackson

Stirrin' It Up: Shrimp and Catfish Andrew Jackson (January 6)


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. This recipe is named after the famous General Andrew Jackson, who led the American army to victory against the British troops in the Battle of New Orleans. The battle took place in the city of Chalmette, 6 miles south of New Orleans. In the city of Chalmette, the hunters and trappers combine blue channel catfish with river shrimp to create an incomparable fricassee.


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 jalapeño 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

granulated garlic to taste


In a 2-gallon heavy-bottomed stockpot, heat oil over medium-high heat. Sprinkle in flour, whisking constantly until dark brown roux is achieved (see roux recipes). NOTE: Should black specks appear, discard and begin again. Add onions, celery, bell peppers and garlic then sauté 3–5 minutes or until vegetables are wilted. Add jalapeño peppers, bay leaves, thyme and basil, blending well into roux mixture. Stir approximately 2 cups of cubed fish into roux. Slowly add fish stock, one ladle at a time, until a rich stew consistency is achieved. Reserve remaining stock for later use. NOTE: The remaining fish are 90% water and will thin the stew considerably when added. You may wish to keep the stew a little thicker until the remaining fish are added. Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes. Stir in remaining fish, shrimp, parsley and green onions and continue to cook 10–15 minutes or until fish is tender. Crack the eggs into the simmering stew and allow to poach for 10 minutes. Season to taste using salt, pepper and granulated garlic. Serve over steamed rice or pasta or top with crispy catfish.