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Blackened Catfish with Crawfish Étouffée

Blackened Catfish with Crawfish Étouffée


For the Catfish:

  • 2 7 to 9-ounce fresh catfish filets
  • 8 tablespoons of butter, melted
  • your favorite blackened seasoning, to taste
  • 1 spray-can of vegetable oilFor the Crawfish Étouffée:
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 1 stalk of celery, chopped
  • 1/2 pound of butter
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • salt and pepper, to taste
  • 1 to 1-1/2 cups of water
  • 1 pound crawfish tails
  • 1/2 cup green onions


For the Catfish:

  1. Dredge each filet in 4 ounces of melted butter.
  2. Coat with blackened seasoning to taste.
  3. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil.
  4. Brown each side for about 7 minutes.
  5. Serve with crawfish étouffée on top. (Recipe follows).

For the Crawfish Étouffée:

  1. In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear.
  2. Add the flour, and stir until the roux has a blonde color.
  3. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes.
  4. Adjust consistency with the remaining 1/2 cup of water if necessary.

Recipe and photograph courtesy of
Chef: DI's Restaurant, Basile, LA

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