Blackened Catfish with Crawfish Etouffee
Do you love etouffee but don’t know how to make it? This catfish etouffee recipe is easy and delicious. You’ll love the flavor of the catfish in this Cajun dish. Plus, it’s a great way to use up leftover catfish.
INGREDIENTS:
1/2 cup 1 stick unsalted butter, melted
4 to 6 catfish fillets, about 1 pound
3 tbsp. Cajun Blackening spice
Basting cajun Butter:
4 tbsp. Butter
3 tbsp. Cajun spice
Etouffee:
1 tbsp. Olive oil
1/4 cup 1/2 stick of unsalted butter
1/4 cup all-purpose flour
1 cup of diced purple onion
1/2 cup of diced green bell peppers
½ cup of diced yellow peppers
½ cup of diced orange peppers
1/4 cup of diced celery
2 teaspoons minced garlic
2 cups chicken broth
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Cajun seasoning
1 cup medium deveined shrimp
1/4 pound cooked crawfish tails
1/2 tablespoon chopped fresh parsley
1/8 cup sliced green onion
DIRECTIONS:
Brush 1 tbsp. Melted butter onto the fish and then evenly sprinkle the cajun spice on all sides of the fish.
Cover and refrigerate for 1 hour.
Etouffee:
Add 1 tbsp. Olive oil in a large skillet over medium heat.
Add the onions, peppers, minced, garlic and celery to the saute pan.
Cook until tender.
Remove from the pan and set to the side.
Add ½ stick of butter in the skillet over medium heat.
Once the butter is melted, stir in the flour, cook for 4 minutes.
The flour butter mixture will turn to a caramel color.
Add the onion pepper mixture to the flour mixture and cook for 4 minutes.
Begin to slowly add the broth, stir until fully mixed.
Add your seasonings and stir to combine.
Bring your mixture to a boil, then reduce the heat to a medium.
Cover and allow to simmer for 15 minutes.
Make sure to stir often.
Add your shrimp, and cook until fully heated, the shrimp will turn to a beige color and no longer translucent.
Add your crawfish tails and cook until fully heated.
Catfish:
Using a cast iron skillet, preheat the skillet over medium to high heat for 5-7 minutes.
Add 1 tbsp. melted butter to the skillet.
In a small bowl add the 4 tbsp. of butter and 3 tbsp. Cajun spice.
Melt in a microwave for 45 seconds.
Stir to combine.
Place 2 fillets at a time into the hot skillet, and cover the top of each fillet with melted cajun butter.
Cook for 4-5 minutes …
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