Blackened Catfish With Crawfish Étouffée
"Indulgent."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Catfish
- 4 fresh catfish fillets (4-6 ounces each)
- 8 tablespoons butter, melted
- blackening seasoning, to taste
-
Crawfish Etouffee
- 1 large onion, chopped
- 1 small bell pepper, chopped
- 1 stalk celery, chopped
- 1 -2 garlic, minced
- 1⁄2 cup butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- salt and pepper, to taste
- 1 - 1 1⁄2 cup water
- 1 lb crawfish tail
- 1⁄2 cup green onions or 1/2 cup parsley, chopped
directions
- Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet. Brown each side for about 7 minutes.
- In a medium sized pan, sauté the onion, bell pepper, celery and garlic in the butter until they are tender or clear, about 5 minutes. Add the flour and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water and crawfish tails. Simmer for about 15 - 20 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
- Serve with crawfish étouffée on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
