Blackened Catfish With Crawfish Étouffée Recipe

Name: Blackened Catfish With Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Catfish; 4 fresh catfish fillets (4-6 ounces each); 8 tablespoons butter, melted; blackening seasoning, to taste; Crawfish Etouffee; 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

Servings: persons

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

1
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.
2
In a medium sized pan, saute 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 etouffee on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Catfish, 4 fresh catfish fillets (4-6 ounces each), 8 tablespoons butter, melted, blackening seasoning, to taste, and more.

Yes, Blackened Catfish With Crawfish Étouffée falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Catfish With Crawfish Étouffée

How did you like this recipe?

Frequently Asked Questions