Spicy And Savory Fish And Seafood Etouffee Recipe

Name: Spicy And Savory Fish And Seafood Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 catfish fillets or 8 white fish fillets; 3 tablespoons butter or 3 tablespoons margarine, divided; 3 tablespoons olive oil, divided; 1 tablespoon seafood seasoning (I used grillmates); 1 teaspoon cayenne or 1 teaspoon red pepper flakes; 1/2 medium onion; 1/4 green bell pepper; 1 celery rib; 4 ounces canned mushrooms, drained; 2 garlic cloves; 1/2 cup chicken broth; 1/2 cup milk; 1/2 lb shrimp (peeled, cooked and deveined); 6 sticks imitation crabmeat, diced; 2 tablespoons flour

Servings: persons

8 catfish fillets or 8 white fish fillets
3 tablespoons butter or 3 tablespoons margarine, divided
3 tablespoons olive oil, divided
1 tablespoon seafood seasoning (I used grillmates)
1 teaspoon cayenne or 1 teaspoon red pepper flakes
1/2 medium onion
1/4 green bell pepper
1 celery rib
4 ounces canned mushrooms, drained
2 garlic cloves
1/2 cup chicken broth
1/2 cup milk
1/2 lb shrimp (peeled, cooked and deveined)
6 sticks imitation crabmeat, diced
2 tablespoons flour

1
Over medium heat melt 1 Tbsp of butter and 1 Tbsp of oil in a 12in non-stick skillet. Season both sides of fish fillets with seasoning and red pepper. Place 4 fillets in skillet and cook about 3-5 min per side until golden brown.
2
Repeat with another 1 Tbsp butter, 1 Tbsp oil, and remaining 4 fish. While fish is cooking, dice onion, green pepper, and celery. Mince garlic.
3
Once all fish is cooked, cover with a piece of aluminum foil to keep warm. Add remaining butter, oil, onion, bell pepper, and celery. Cook for about 3min and move to edges of skillet. Add mushrooms and garlic to center of skillet, cook about 2-3 minute.
4
Add broth, milk, shrimp and diced crab meat. Increase heat to medium high. Once it begins to boil, gradually add flour while constantly stirring to remove lumps. (Taste and adjust seasoning to your liking.) Serve over fish and possibly rice.
5
*I also added more seasoning and pepper to sauce. I really enjoyed it!

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 catfish fillets or 8 white fish fillets, 3 tablespoons butter or 3 tablespoons margarine, divided, 3 tablespoons olive oil, divided, 1 tablespoon seafood seasoning (I used grillmates), and more.

Yes, Spicy And Savory Fish And Seafood Etouffee 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.

That's it — enjoy your meal!

Spicy And Savory Fish And Seafood Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions