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1
For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted.
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2
Add the flour and stir until a blond roux is achieved, about 2 minutes.
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3
Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme.
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4
Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes.
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5
Add the cheese and stir until the cheese melts and fully incorporates into the sauce.
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6
Add the crawfish tails and cook until heated through, about 4 minutes.
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7
Add the green onions just before serving.
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8
For the catfish: Sprinkle the catfish with Creole seasoning.
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9
In a small bowl, beat the eggs and add the milk.
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10
Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal.
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11
Heat the oil to 350 degrees F in a large skillet.
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12
Fry the catfish until golden brown, 7 to 8 minutes.
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13
Serve the catfish with the crawfish au gratin sauce.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
