Makes 2 to 3 servings.
2 7- to 9-ounce fresh catfish filets
8 tablespoons of butter, melted
Your favorite blackening seasoning, to taste
1 spray-can of vegetable oil
Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes. Serve with crawfish étouffée on top. (Recipe follows).
1 large onion, chopped
1 medium bell pepper, chopped
1 stalk of celery, chopped
1/2 pound of butter
2 tablespoons flour
1 tablespoon tomato paste
Salt and pepper, to taste
1 to 1-1/2 cups of water
1 pound crawfish tails
1/2 cup green onions
In a medium sized pan, sauté the onion, bell pepper and celery in the butter until they are tender or clear. 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 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
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