Cynthia’s Catfish Stew

A Best of Bacon Recipe Contest 2004 winner, this recipe comes to The Sporting Chef from Cynthia Rice of Douglas, GA. Cynthia received a bunch of Ducks Unlimited Seasoning and Rubs, Marinades and Seasoning Blends for taking the time to share this delicious stew. Thanks, Cynthia!

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5 from 1 vote

Cynthia’s Catfish Stew


  • 5 pounds or so of fresh potatoes sliced
  • 3 large Vidalia sweet onions sliced
  • 1 pound sugar cured bacon
  • salt
  • pepper
  • 6 really good and fresh catfish fillets
  • you can add cayenne pepper if you like it spicy


  • Arrange bacon in the bottom of a cast iron dutch oven,cook slowly until browned.
  • Add a layer of sliced potatoes over bacon,then a layer of sliced onions,a layer of catfish,dash of salt and pepper,alternate until pot is full.
  • Add 2 1/2 cups water..pour down side of dutch oven so you don't wash the spices off
  • cook slowly on medium heat for 1 hour...then simmer for 30 minutes. It is done when potatoes are tender.


  1. Cindy Smith on January 11, 2019 at 7:41 am

    This is the catfish stew I remember as a child. Thank you.

    • Scott Leysath on January 14, 2019 at 9:30 am

      One of my favorites!

  2. Cynthia Rice Caucci on May 26, 2020 at 5:50 pm

    5 stars
    Glad you are still enjoying my recipe, Scott! 🙂

    • Scott Leysath on May 26, 2020 at 6:20 pm

      I’ve made it several times since you first passed it along. Thanks!

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