BLACKENED CATFISH WITH CRAWFISH ÉTOUFFéE
Make and share this Blackened Catfish With Crawfish Étouffée recipe from Food.com.
Provided by gailanng
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- In a medium sized pan, sauté 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.
- Serve with crawfish étouffée on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.
Nutrition Facts : Calories 742, Fat 56.8, SaturatedFat 31.5, Cholesterol 330.8, Sodium 679.6, Carbohydrate 14.3, Fiber 2, Sugar 3.2, Protein 43.9
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