Blackened Catfish With Crawfish Étouffée Recipes

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BLACKENED CATFISH WITH CRAWFISH ÉTOUFFéE



Blackened Catfish With Crawfish Étouffée image

Make and share this Blackened Catfish With Crawfish Étouffée recipe from Food.com.

Provided by gailanng

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 fresh catfish fillets (4-6 ounces each)
8 tablespoons butter, melted
blackening seasoning, to taste
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

Steps:

  • 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.

Nutrition Facts : Calories 742, Fat 56.8, SaturatedFat 31.5, Cholesterol 330.8, Sodium 679.6, Carbohydrate 14.3, Fiber 2, Sugar 3.2, Protein 43.9

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