Blackened Catfish With Crawfish Etouffee

1. 1

   1. Dredge each filet in the melted butter and coat, to taste, with the blackened seasoning.

2. 2

   2. Oil a medium-sized, heavy skillet and place over medium heat. Brown each side for approximately 7 minutes.

3. 3

   1. In a medium-sized, heavy pot, melt the butter over medium-high heat. Saute the onion, bell pepper, celery, and bay leaves until tender.

4. 4

   2. Add the flour and mix well. Cook for 5 minutes, stirring frequently.

5. 5

   3. Add the tomato paste, mix well. Add the salt, black pepper, cayenne, water, and crawfish tails. Reduce heat and simmer for approximately 10 minutes. Add the green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.