Blackened Catfish with Crawfish Etouffee

A classic Cajun dish complete with Etoufee. I know, you think Etoufee is too difficult to make and have it turn out the way it should. This recipe is different than all the others.

The Etoufee is easier to make and will come out perfectly every time.

The bold flavors in this dish are going to win the hearts of even the pickiest eaters. Catfish is a great type of fish, tasty and healthy.

When combined with the Etoufee and set on a bed of seasoned rice this makes a meal they will come running for.

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

Scroll to bottom for printable recipe card.

What is Crawfish Etoufee?

Etoufee is a rich and flavorful stew-type dish. It is easy to make, is made with crawfish, and vegetables and the base is made from a roux.

Why should I make this recipe?

The flavor is unbeatable. It is a classic Cajun dish. The texture combination is phenomenal, the flaky fish and the creaminess of the sauce just pairs up perfectly.

What is the flavor of Crawfish?

Crawfish is quite similar to lobster or shrimp. There is a slight nutty taste to the fish. The meat is tender and flaky, and has a texture that is similar to shrimp.

Can I make this into a vegetarian dish?

You could easily do that. Portabllo mushrooms would be the perfect variation to make it vegetarian.

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 I store this dish?

Simply place the dish into an airtight container and store it for up to 3 days. Since it is seafood, you do not want to store for longer than the suggested amount of days.

How do I reheat this dish?

To reheat the dish, you place it into a saucepan and heat it over low heat until the desired temperature is reached.

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