Blackened Catfish With Crawfish Étouffée

Indulgent.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Catfish

• 4  fresh catfish fillets (4-6 ounces each)
• 8  tablespoons butter, melted
•  blackening seasoning, to taste

• Crawfish Etouffee

• 1  large onion, chopped
• 1  small bell pepper, chopped
• 1  stalk celery, chopped
• 1 -2  garlic, minced
• 1⁄2 cup butter
• 2  tablespoons flour
• 1  tablespoon tomato paste
•  salt and pepper, to taste
• 1 -1 1⁄2 cup water
• 1  lb crawfish tail
• 1⁄2 cup green onions or 1⁄2 cup parsley, chopped

Directions

1. 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.
2. 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.
3. Serve with crawfish étouffée on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.