I have become interested in trying my hand at Creole and Cajun style cooking, and have seen some intriguing recipes that call for the use of cat-fish. However, after searching some local specialty fish shops and markets ( here in Vancouver, Canada ) I have come out empty-handed. So what is an appropriate substitute for cat-fish in this sort of dish?

I think any firm-flesh fish would work well. Orange roughy or tilapia would probably work. Also, gumbo is delicious with just chicken or a combination of chicken, oysters and shrimp.

Also, be sure to make some spicy cornbread to go with it. Yummy!

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