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Blackened Catfish with Crawfish Étouffée

Blackened Catfish with Crawfish Étouffée



  1. For the Catfish:

  2. Dredge each filet in 4 ounces of melted butter. Coat with blackened seasoning to taste.
  3. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes. Serve with crawfish étouffée on top. (Recipe follows).
  4. For the Crawfish Étouffée:
  5. In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear. Add the flour, and stir until the roux has a blonde color.
  6. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.

Recipe and photgraph courtesy of Louisianaseafood.com
Chef: DI's Restaurant, Basile, LA

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