Blackened Catfish with Crawfish Etouffee

This Blackened Catfish with Crawfish Etouffee dish is phenomenal and mouthwatering!

Looking for more seafood dishes? Make sure to try:

• Seafood Gumbo
• Seafood Loaded Potato Pan
• Seafood Lover’s Lasagna
• Best Ever Shrimp Tacos

This Blackened Catfish with Crawfish Etouffee dish is full of great things! I love cajun recipes!

Prep Time: 15 min – Cook Time: 40 min – Total Time: 55 min

Ingredients:

1/2 cup (1 stick) unsalted butter, melted

4 to 6 catfish fillets (about 1 pound)

3 tbsp. Cajun Blackening spice

• Basting cajun Butter:

4 tbsp. Butter

3 tbsp. Cajun spice

• Etouffee:

1 tbsp. Olive oil

1/4 cup (1/2 stick) of unsalted butter

1/4 cup all-purpose flour

1 cup of diced purple onion

1/2 cup of diced green bell peppers

½ cup of diced yellow peppers

½ cup of diced orange peppers

1/4 cup of diced celery

2 teaspoons minced garlic

2 cups chicken broth

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Cajun seasoning

1 cup medium deveined shrimp

1/4 pound cooked crawfish tails

1/2 tablespoon chopped fresh parsley

1/8 cup sliced green onion

How To Make Blackened Catfish with Crawfish Etouffee:

Step 1. Brush 1 tbsp. Melted butter onto the fish and then evenly sprinkle the cajun spice on all sides of the fish.

Step 2. Cover and refrigerate for 1 hour.

• Etouffee

Step 1. Add 1 tbsp. Olive oil in a large skillet over medium heat.

Step 2. Add the onions, peppers, minced, garlic and celery to the saute pan.

Step 3. Cook until tender.

Step 4. Remove from the pan and set to the side.

Step 5. Add ½ stick of butter in the skillet over medium heat.

Step 6. Once the butter is melted, stir in the flour, cook for 4 minutes.

Step 7. The flour butter mixture will turn to a caramel color.

Step 8. Add the onion pepper mixture to the flour mixture and cook for 4 minutes.

Step 9. Begin to slowly add the broth, stir until fully mixed.

Step 10. Add your seasonings and stir to combine.

Step 11. Bring your mixture to a boil, then reduce the heat to a medium.

Step 12. Cover and allow to simmer for 15 minutes.

Step 13. Make sure to stir often.

Step 14. Add your shrimp, and cook until fully heated, the shrimp will turn to a beige color and no longer translucent.

Step 15. Add your crawfish tails and cook until fully heated.

• Catfish:

Step 1. Using a cast iron skillet, preheat the skillet over medium to high heat for 5-7 minutes.

Step 2. Add 1 tbsp. melted butter to the skillet.

Step 3. In a small bowl add the 4 tbsp. of butter and 3 tbsp. Cajun spice.

Step 4. Melt in a microwave for 45 seconds.

Step 5. Stir to combine.

Step 6. Place 2 fillets at a time into the hot skillet, and cover the top of each fillet with melted cajun butter.

Step 7. Cook for 4-5 minutes.

Step 8. With a wide spatula, carefully turn fish, and top with additional melted butter, cooking for another 4 minutes.

Step 9. Add your catfish on top of rice and smother with Etouffee.

Made this? Let us know how it went in the comments below!

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Blackened Catfish with Crawfish Etouffee

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

5 from 2 votes

Review Recipe

Ingredients 

• 1/2 cup 1 stick unsalted butter, melted
• 4 to 6 catfish fillets, about 1 pound
• 3 tbsp. Cajun Blackening spice

Basting cajun Butter:

• 4 tbsp. Butter
• 3 tbsp. Cajun spice

Etouffee:

• 1 tbsp. Olive oil
• 1/4 cup 1/2 stick of unsalted butter
• 1/4 cup all-purpose flour
• 1 cup of diced purple onion
• 1/2 cup of diced green bell peppers
• ½ cup of diced yellow peppers
• ½ cup of diced orange peppers
• 1/4 cup of diced celery
• 2 teaspoons minced garlic
• 2 cups chicken broth
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon Cajun seasoning
• 1 cup medium deveined shrimp
• 1/4 pound cooked crawfish tails
• 1/2 tablespoon chopped fresh parsley
• 1/8 cup sliced green onion

Follow Sweet Pea's Kitchen

Instructions

• Brush 1 tbsp. Melted butter onto the fish and then evenly sprinkle the cajun spice on all sides of the fish.
• Cover and refrigerate for 1 hour.

Etouffee:

• Add 1 tbsp. Olive oil in a large skillet over medium heat.
• Add the onions, peppers, minced, garlic and celery to the saute pan.
• Cook until tender.
• Remove from the pan and set to the side.
• Add ½ stick of butter in the skillet over medium heat.
• Once the butter is melted, stir in the flour, cook for 4 minutes.
• The flour butter mixture will turn to a caramel color.
• Add the onion pepper mixture to the flour mixture and cook for 4 minutes.
• Begin to slowly add the broth, stir until fully mixed.
• Add your seasonings and stir to combine.
• Bring your mixture to a boil, then reduce the heat to a medium.
• Cover and allow to simmer for 15 minutes.
• Make sure to stir often.
• Add your shrimp, and cook until fully heated, the shrimp will turn to a beige color and no longer translucent.
• Add your crawfish tails and cook until fully heated.

Catfish:

• Using a cast iron skillet, preheat the skillet over medium to high heat for 5-7 minutes.
• Add 1 tbsp. melted butter to the skillet.
• In a small bowl add the 4 tbsp. of butter and 3 tbsp. Cajun spice.
• Melt in a microwave for 45 seconds.
• Stir to combine.
• Place 2 fillets at a time into the hot skillet, and cover the top of each fillet with melted cajun butter.
• Cook for 4-5 minutes.
• With a wide spatula, carefully turn fish, and top with additional melted butter, cooking for another 4 minutes.
• Add your catfish on top of rice and smother with Etouffee.

Nutrition

Serving: 1g | Calories: 613kcal | Carbohydrates: 19g | Protein: 56g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 3706mg | Fiber: 2g | Sugar: 5g

Author: Marta

More Favorite Seafood Recipes:

Seafood Gumbo

Seafood Loaded Potato Pan