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Blackened Catfish With Crawfish Étouffée

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“Indulgent.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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