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1
For the crawfish etouffee: First, you make a roux.
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2
In a Dutch oven, add the butter over medium-high heat and melt.
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3
Add the flour and whisk until combined and there are no lumps in the flour.
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4
Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes.
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5
Make sure to stir continuously and do not allow the mixture to burn.
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6
If you notice little black specks, discard the roux and start over.
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7
Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir.
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8
Cook for 5 minutes, then add the seafood stock and bring to a simmer.
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9
Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper.
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Stir and continue to simmer for another 10 minutes.
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11
Add the crawfish tails and simmer for another 10 minutes.
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12
Taste for seasoning and adjust if necessary.
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13
Remove the bay leaves before serving.
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14
For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt.
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15
Add the rice and return to a boil with a lid.
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Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes.
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17
Reserve for serving.
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18
For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F.
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19
In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda.
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20
In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart.
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Add the dry ingredients to the wet ingredients and whisk until everything is incorporated.
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Carefully remove the cast-iron skillet from the oven.
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23
Coat the inside with the canola oil, then pour the cornbread batter into the skillet.
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Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes.
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25
Flip the cornbread upside-down onto a cutting board.
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Reserve for serving.
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27
For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal.
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Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around.
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29
Dredge the fillets in the cornmeal mixture, generously coating both sides with it.
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30
In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes.
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31
Drain on a pan lined with paper towels.
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32
For the grilled asparagus: Prepare a grill or grill pan for medium heat.
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33
Cut the white woody ends off of the asparagus and discard.
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34
Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper.
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35
Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes.
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36
Transfer to a serving plate and toss with the lemon juice.
