Blackened Catfish with Crawfish Etouffee

Do you love etouffee but don’t know how to make it? This catfish etouffee recipe is easy and delicious.

You’ll love the flavor of the catfish in this Cajun dish.

Plus, it’s a great way to use up leftover catfish. Give this recipe a try today!

If you’re looking for an easy, delicious Cajun dish to make for your family, look no further than this catfish etouffee recipe.

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Why we love this Blackened Catfish with Crawfish Etouffee recipe

Flavor: The combination of blackened catfish and crawfish etouffee is a delicious blend of bold flavors. The catfish is seasoned with a blend of spices, giving it a smoky, spicy flavor, while the crawfish etouffee is rich, savory, and slightly sweet.

Texture: The tender, flaky texture of the blackened catfish pairs perfectly with the thick, creamy texture of the crawfish etouffee.

Cajun Cuisine: Many people enjoy blackened catfish with crawfish etouffee because it is a classic Cajun dish that is rich in history and tradition. It is a delicious representation of the unique flavors and culture of Louisiana.

Versatility: Blackened catfish with crawfish etouffee can be served as a main course or as part of a larger meal. It pairs well with a variety of sides, making it a versatile dish that can be enjoyed in different ways.

Overall, blackened catfish with crawfish etouffee is a delicious and satisfying dish that is loved by many people. It’s a classic Cajun dish that is rich in flavor, texture, and cultural significance, making it a favorite for many.

What is Crawfish Etouffee?

Crawfish etouffee is a classic Cajun dish that originated in Louisiana. It’s a thick, flavorful stew made with crawfish, vegetables, and a roux-based sauce.

The dish typically includes onions, celery, bell peppers, and garlic, along with spices like cayenne pepper and paprika, and is often served over rice.

What does crawfish taste like?

Crawfish meat has a sweet and delicate flavor that is similar to lobster or shrimp, with a slightly nutty taste. It is often described as a cross between lobster and shrimp. The meat is tender and flaky, with a texture similar to that of shrimp.

Recipe Variations

Cajun seasoning: The blackening seasoning can be varied according to taste. You can make your own Cajun seasoning blend by mixing paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and salt.

Cooking method: Instead of blackening the catfish in a pan, you can grill it, broil it, or bake it. This will give the fish a different texture and flavor.

Vegetarian version: If you’re vegetarian, you can substitute the catfish with a meatless alternative like tofu or portobello mushrooms. Instead of crawfish, you can use vegetables like bell peppers, onions, and celery as the base of the etouffee.

Seafood variation: You can add other seafood like shrimp, crab, or scallops to the crawfish etouffee to give it a different flavor profile.

Creamy version: For a creamier version of the crawfish etouffee, you can add heavy cream or sour cream to the sauce.

Spicier version: If you like your food spicy, you can add more cayenne pepper or hot sauce to the etouffee.

Low-carb version: You can serve the blackened catfish and crawfish etouffee over cauliflower rice instead of traditional rice to make it a low-carb option.

What Goes Well with Crawfish Etouffee

Crawfish etouffee is a versatile dish that can be paired with a variety of sides. Some popular side dishes to serve with crawfish etouffee include rice, cornbread, or a side salad.

Serving Suggestions for Crawfish Etouffee

Over rice: The traditional way to serve crawfish etouffee is over steamed white rice. The rice helps to absorb the flavorful sauce and provides a nice texture contrast.

With cornbread: Serve the crawfish etouffee with a slice of warm cornbread. The sweet and slightly crumbly texture of the cornbread complements the rich and savory flavors of the etouffee.

With salad: Pair the crawfish etouffee with a side salad made with fresh greens and vegetables. The crispness and acidity of the salad can help cut through the richness of the etouffee.

With crusty bread: Serve the crawfish etouffee with some crusty bread or a baguette. Use the bread to soak up the flavorful sauce.

With roasted vegetables: Roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes make a delicious and healthy side dish to serve with crawfish etouffee. The earthy and slightly sweet flavors of the vegetables pair well with the rich and savory flavors of the etouffee.

With a side of coleslaw: The creamy and tangy flavors of coleslaw can be a nice complement to the rich and savory flavors of the etouffee. The crunchiness of the slaw can also provide a nice texture contrast.

Ingredients:

• Unsalted butter.
• Catfish fillets.
• Cajun Blackening spice.

Basting cajun Butter:

• Butter.
• Cajun spice.

Etouffee:

• Olive oil.
• Unsalted butter.
• All-purpose flour.
• Diced purple onion.
• Diced green bell peppers.
• Diced yellow peppers.
• Diced orange peppers.
• Diced celery.
• Minced garlic.
• Chicken broth.
• Freshly cracked black pepper.
• Cajun seasoning.
• Medium deveined shrimp.
• Cooked crawfish tails.
• Chopped fresh parsley.
• 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 to the skillet over medium heat.

Step 6. Once the butter is melted, stir in the flour, and 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, and 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 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 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.

Blackened Catfish with Crawfish Etouffee

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Do you love etouffee but don't know how to make it? This catfish etouffee recipe is easy and delicious. You'll love the flavor of the catfish in this Cajun dish. Plus, it's a great way to use up leftover catfish.

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

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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

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

THANKS FOR PINING!

How do you get the best crawfish?

To get the best crawfish, it’s important to purchase them from a reputable source. Fresh, live crawfish should be lively and active, with a clean and earthy smell. They should be stored in a cool, moist environment until ready to cook.

Storage

Leftover crawfish etouffee can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, simply transfer the dish to a saucepan and heat gently over low heat until warmed through. Alternatively, you can reheat the dish in the microwave, stirring occasionally, until heated through.

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