Blackened Catfish With Crawfish Étouffée |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Indulgent. Ingredients:
4 fresh catfish fillets (4-6 ounces each) |
8 tablespoons butter, melted |
blackening seasoning, to taste |
vegetable oil cooking spray |
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 |
Directions:
1. Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. 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.
|
|