Best Blackened Catfish With Crawfish Étouffée Recipes

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BLACKENED CATFISH WITH CRAWFISH ÉTOUFFéE



Blackened Catfish With Crawfish Étouffée image

Make and share this Blackened Catfish With Crawfish Étouffée recipe from Food.com.

Provided by gailanng

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 742, Fat 56.8, SaturatedFat 31.5, Cholesterol 330.8, Sodium 679.6, Carbohydrate 14.3, Fiber 2, Sugar 3.2, Protein 43.9

BLACKENED CATFISH



Blackened Catfish image

Make and share this Blackened Catfish recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons paprika
2 1/2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground pepper
1 1/2 teaspoons dried basil
1 teaspoon onion powder
1 teaspoon thyme
6 catfish fillets
1 cup unsalted butter, melted

Steps:

  • Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
  • In a small bowl stir together first 8 ingredients.
  • Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
  • Place fish on waxed paper.
  • Place 3 fillets at a time in hot skillet.
  • Drizzle each fillet with 1 T melted butter.
  • Cook over high heat about 2 minutes per side or until fish flakes easily.
  • Serve immediately.

CATFISH ETOUFFEE



Catfish Etouffee image

This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h

Yield 8

Number Of Ingredients 17

1 cup enriched white rice
2 cups water
4 tablespoons brown roux
1 cup chopped onion
½ cup chopped green bell pepper
1 teaspoon minced garlic
2 cups beef broth
1 pound tomatoes, coarsely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon ground black pepper
¼ teaspoon dried thyme
2 teaspoons salt
2 pounds catfish fillets, cut into 1 inch pieces
¼ cup chopped fresh parsley
red pepper flakes (to taste)

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
  • In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
  • Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
  • Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 31 g, Cholesterol 55 mg, Fat 10.1 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 889.9 mg, Sugar 3 g

BLACKENED CATFISH



Blackened Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h23m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons peanut oil, for frying
4 catfish filets
1 1/2 tablespoons salt
1 tablespoons freshly ground black pepper
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons thyme
Cajun Remoulade, recipe follows
2 tablespoon chopped Gherkin pickles
2 teaspoons capers
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce
1/8 teaspoon cayenne pepper
1/2 cup mayonnaise

Steps:

  • Preheat a cast iron skillet to medium high with peanut oil.
  • Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
  • Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
  • Mix all ingredients together well. Cover and refrigerate until ready to serve.

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN STYLE BLACKENED CATFISH



Cajun Style Blackened Catfish image

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

Provided by James Naron

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless catfish fillet
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
butter or oil (for cooking)

Steps:

  • NOTES: You MUST use butter or oil; margarine will not work.
  • A large cast-iron skillet works best for this, but any large non-stick skillet will work.
  • This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
  • This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
  • Mix all dry ingredients together.
  • Coat fillets evenly with mixture.
  • Heat small amount of butter or oil in skillet until hot.
  • Place fillets in skillet.
  • Cook 3-5 minutes on each side.
  • Change butter or oil if it gets too black.

Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7

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